Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 202 |
| Total Fat | 8.5 g |
| Saturated Fat | 1.5 g |
| Sodium | 128 mg |
| Total Carbohydrate | 3 g |
| Dietary Fiber | 0.5 g |
| Protein | 8.5 g |
Servings and Times
| Servings | 2 |
| Marinating time | 2 hours to overnight |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Chipotle chile | 1 |
| Adobo sauce | 1 teaspoon |
| Olive oil | 1 tablespoon |
| Clove garlic | 1 |
| Red onion, chopped | ¼ |
| Paprika | 1 teaspoon |
| Chili powder | ½ teaspoon |
| Cumin | ½ teaspoon |
| Juice of ½ lime |
| Boneless, skinless chicken breast halves | 2 |
Directions
- In a blender or food processor, combine chile, adobo sauce, olive oil, garlic, onion, paprika, chili powder, cumin and lime juice and process until smooth. Reserve 2 tablespoons marinade in a small bowl, cover, and refrigerate. Combine remaining marinade and chicken in a large plastic resealable bag, shake to coat chicken, and marinate in the refrigerator 2 hours to overnight.
- Prepare grill. Grill chicken 5-7 minutes on each side, or until cooked through, brushing with reserved marinade during last 2-3 minutes of cooking.
Exchanges
4 very lean meats; 1.5 fats
Side Suggestions: Grilled Corn on the Cob
Brush 2 teaspoons melted butter over 2 ears of husked corn. Wrap each ear with aluminum foil and grill 10-15 minutes, turning occasionally, until tender. Avocado salad. Arrange slices of avocado, tomato, and red onion on a large platter. Drizzle with olive oil and fresh lime juice, sprinkle with chopped cilantro, and season with salt and freshly ground pepper.
Side Suggestions: Avocado Salad
Arrange slices of avocado, tomato, and red onion on a large platter. Drizzle with olive oil and fresh lime juice, sprinkle with chopped cilantro, and season with salt and freshly ground pepper.