INGREDIENTS
1
tablespoon olive oil
1
tablespoon lime juice
1
jalapeño pepper,* seeded and diced
1
teaspoon cumin
1
teaspoon lime zest
2
cloves garlic, minced
1/4
teaspoon salt
1
pound boneless skinless chicken breasts
Sliced jalapeño peppers,* and black olives
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Combine oil, lime juice, jalapeño pepper, cumin, lime zest, garlic and salt in small bowl. Brush mixture on both sides of chicken using a pastry brush. Cover with plastic wrap; let marinate in refrigerator 30 minutes or up to 8 hours.
- Preheat grill to medium-high. Grill chicken 5 to 6 minutes on each side or until no longer pink in center. Garnish with jalapeños and black olives.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
206 mg
Protein
26 g
Fiber
trace g
Carbohydrate
1 g
Cholesterol
66 mg
Saturated Fat
<1 g
Total Fat
5 g
Calories from Fat
28 %
Calories
161
DIETARY EXCHANGE:
Meat
3
