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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

  1. 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.
  2. 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.