- 1/4 cup fresh-squeezed lime juice (the juice ofapproximately of 2–3 small limes; do not uselime juice concentrate)
- 2 teaspoons corn oil
- 2 tablespoons chopped, fresh cilantro leaves
- 1 clove (or 1 teaspoon) minced garlic
- 1/2 teaspoon chili powder
- 2 four-ounce boneless, skinless chicken breast cutlets(alternatively, pound chicken breasts to 1/4-inch thickness with a meat mallet)
- 2 teaspoons grated lime peel
In a small bowl, whisk together lime juice, oil, cilantro, garlic, and chili powder. Pour into a large, zip-top bag. Add chicken cutlets and shake to coat well. Marinate at least 6–8 hours (or overnight) in the refrigerator, gently shaking the bag 2 or 3 times during marinating to recoat the chicken. Preheat grill to medium-high heat. Place chicken on grill rack and grill until juices run clear when meat is pierced with a fork, about 15 minutes. Discard remaining marinade. Sprinkle cooked chicken with lime peel. Chicken is tasty topped with salsa and served over rice, wrapped in warm flour tortillas, or sliced over salad greens.
Yield: 2 chicken cutlets. Serving size: 1 chicken cutlet.
Nutrition Facts Per Serving:
Calories: 155 calories, Carbohydrates: 5 g, Protein: 27 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 77 mg, Fiber: 1 g
Exchanges per serving: 4 very lean meat, 1/2 other carbohydrate. Carbohydrate choices: 1/2.
Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky, is a big fan of Southwestern cuisine.