skinless, boneless chicken breast halves
teaspoon finely shredded lime peel
cup lime juice
tablespoons cooking oil
teaspoon dried thyme or basil, crushed
teaspoon coarsely ground black pepper
cloves garlic, minced
Bottled salsa (optional)
Lime wedges (optional)
- 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.
- 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.
- 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.
Nutrition Facts(Pepper-Lime Chicken)
- Per serving:
- 240 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 3 g polyunsaturated fat,
- 3 g monounsatured fat),
- 88 mg chol.,
- 180 mg sodium,
- 2 g carb.,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet