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- 6 skinless, boneless chicken breast halves
- 1 teaspoon finely shredded lime peel
- 1/3 cup lime juice
- 3 tablespoons cooking oil
- 1 teaspoon dried thyme or basil, crushed
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
- 2 cloves garlic, minced
- Bottled salsa (optional)
- Lime wedges (optional)
1. Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes.
2. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.
3. Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170 degrees F). If desired, serve with salsa and lime wedges. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 240,
- Fat, total (g) 9,
- chol. (mg) 88,
- sat. fat (g) 2,
- carb. (g) 2,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 3,
- pro. (g) 35,
- vit. A (IU) 97,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 180,
- Potassium (mg) 314,
- calcium (mg) 81,
- iron (mg) 1,
- Very Lean Meat () 5,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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