INGREDIENTS
4
boneless skinless chicken breasts (about 1/4 pound each)
4
tablespoons lime juice, divided
Black pepper
1/2
cup lightly packed fresh cilantro, chopped
1/3
cup thinly sliced or minced green onions
1/4
to 1/2 jalapeño pepper,* seeded and minced
2
tablespoons pine nuts, toasted (optional)
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Preheat broiler. Spray broiler pan with nonstick cooking spray.
- Brush chicken with 2 tablespoons lime juice. Place on prepared pan. Sprinkle with pepper. Broil chicken 2 inches from heat 8 to 10 minutes or until chicken is no longer pink in center.
- Meanwhile, combine remaining 2 tablespoons lime juice, cilantro, onions, jalapeño pepper and pine nuts, if desired, in small bowl. Serve with chicken.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 chicken breast with 1/4 of salsa
Fiber
1 g
Carbohydrate
2 g
Cholesterol
58 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
19 %
Calories
122
Protein
22 g
Sodium
80 mg
DIETARY EXCHANGE:
Meat
3
