Cilantro-Lime Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 308.1
- Total Fat: 3.7 g
- Cholesterol: 136.9 mg
- Sodium: 158.9 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.5 g
- Protein: 55.2 g
View full nutritional breakdown of Cilantro-Lime Chicken calories by ingredient
Introduction
Flavor-Infused Grilled Chicken Breasts, marinaded so they soak up 2 oz juice and 2 oz tequila (the amounts used to calculate calories). Flavor-Infused Grilled Chicken Breasts, marinaded so they soak up 2 oz juice and 2 oz tequila (the amounts used to calculate calories).Number of Servings: 4
Ingredients
-
Chicken Breast, no skin, 4 breast, bone and skin removed (remove)
Tequila, 2 cups
Fresh Cilantro, 5 tbsp, finely chopped
Lime Juice, 1 cup
*Cumin seed, 2 tbsp
Pepper, red or cayenne, 1 tsp
Directions
Mix all ingredients except chicken in a mixing bowl.
Place chicken in a large ziploc bag or sealable container. Add to the container the 2.5 cups of the marinade, seal, and toss to coat. Set aside remaining marinade.
Marinade for at least one hour, preferably overnight. Turn the meat once, halfway through marinading.
Drain and discard marinade from bag and grill chicken over medium-high heat for 20-30 minutes or until juices run clear, basting occasionally with the reserved marinade.
Great served fresh off the grill with some saffron rice or vegetables. Also great served cold over greens.
Number of Servings: 4
Recipe submitted by SparkPeople user CELIACCHRIS.
Place chicken in a large ziploc bag or sealable container. Add to the container the 2.5 cups of the marinade, seal, and toss to coat. Set aside remaining marinade.
Marinade for at least one hour, preferably overnight. Turn the meat once, halfway through marinading.
Drain and discard marinade from bag and grill chicken over medium-high heat for 20-30 minutes or until juices run clear, basting occasionally with the reserved marinade.
Great served fresh off the grill with some saffron rice or vegetables. Also great served cold over greens.
Number of Servings: 4
Recipe submitted by SparkPeople user CELIACCHRIS.