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Grilled Mexican Chicken Breast

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Ingredients

Adjust Servings:
2 garlic cloves, minced
3 tablespoons fresh lime juice
3 tablespoons orange juice
1 teaspoon cumin
2 tablespoons cilantro, minced
1/2 jalapeno pepper, seeded and minced
1 teaspoon morton lite salt
1/4 teaspoon pepper
3 tablespoons oil
4 chicken breasts, skinless, boneless and pounded (i cut through a boneless breast lengthwise to get two thin cutlets)
1 tablespoon sour cream, fat free

Nutritional information

358.3
Calories
219 g
Calories From Fat
24.4 g
Total Fat
5.5 g
Saturated Fat
94.4 mg
Cholesterol
95.5 mg
Sodium
3.1 g
Carbs
0.2 g
Dietary Fiber
1.3 g
Sugars
30.6 g
Protein
123g
Serving Size

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Grilled Mexican Chicken Breast

Features:
  • Gluten Free
Cuisine:

This recipe is from the LA Lite Cookbook. It sounds very similar to Tequila Lime Chicken, but without the tequila. This recipe will be my next grilled chicken dish to try.

  • 95 min
  • Serves 4
  • Easy

Ingredients

Directions

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Grilled Mexican Chicken Breast, This recipe is from the LA Lite Cookbook It sounds very similar to Tequila Lime Chicken, but without the tequila This recipe will be my next grilled chicken dish to try , I cut the recipe in half and cut through the breast like suggested this made enough for 4 servings we really enjoyed the flavor used a whole jalapeno in hopes of getting the heat factor but that didn’t happen just got the flavor I served this fajita style after cooking I sliced in thin strips served it with a homemade Mexican rice and refried beans yummy thanks for sharing your recipe =)


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Steps

1
Done

Combine the First Nine Marinade Ingredients in a Bowl. Add the Chicken Breasts and Toss to Coat. Cover and Refrigerate For as Little as 30 Minutes or Up to 4 Hours. Grill the Chicken Over Medium Heat Until Just Cooked Through, Being Careful not to Overcook as They Will Dry Out. Serve With a Squirt of Lime and a Dollop of Fat-Free Sour Cream.

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Ophelia Mcclure

Soufflé sorceress whipping up light and fluffy soufflés that are a feast for the eyes.

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