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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 4.0 g
  • Cholesterol: 69.6 mg
  • Sodium: 1,318.0 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 13.7 g
  • Protein: 39.6 g

View full nutritional breakdown of Chicken in Lime and Paprika Rub calories by ingredient
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Chicken in Lime and Paprika Rub

Submitted by: JWOURMS

Introduction

Use a ready made salsa to speed things up. Broccoli is a favoriate accomaniment with nice fresh bread for us with this meal. Use a ready made salsa to speed things up. Broccoli is a favoriate accomaniment with nice fresh bread for us with this meal.
Number of Servings: 2

Ingredients

    Chicken Breast, no skin, 240 grams
    *Coriander seed, 1 tsp
    Garlic, 1 clove
    Limes, 1 fruit juice and zest
    Paprika, 1 tsp
    Romaine Lettuce (salad), 2 cup, shredded
    Red Ripe Tomatoes (medium), 5 tomato
    *Cumin seed, .5 tsp
    jalepeno, 1 serving
    Green Onions, raw, 1 tbsp chopped
    Salt, 1 tsp
    Broccoli, frozen, 500 grams

Directions

Make the Salsa ahead if you can. Combine, tomatoes, cumin, jalepeno onion salt, cilantro or parsley if you prefer. Let sit at room temp.
Make sure your barbecue is really hot. Slice through the centre of each chicken breast horizontally but don’t quite cut them in half. Open the fillets out so they lie flat.
Using a pestle and mortar, crush the coriander seeds roughly. Add the garlic cloves and lime zest, then pound to make a coarse paste. Add the lime juice and the paprika, then season and mix again until well blended.
Rub the mixture into the chicken breasts and leave to marinate for 5 minutes.
Cook the butterflied chicken breasts on the barbecue for 5-10 minutes on each side or until cooked through and lightly charred. Alternatively, cook under a grill, set to high. Serve with the salad and salsa.


Number of Servings: 2

Recipe submitted by SparkPeople user JWOURMS.






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