| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts, skinless |
|
|
and boneless |
| 1 |
c |
Fresh lime juice, I used |
|
|
less maybe 2/3 of a cup |
| 2 |
T |
Lime zest, minced remove |
|
|
the white of the lime |
|
|
skin |
|
|
and dice the peel |
| 1 |
|
Cloves garlic, crushed up |
|
|
to 2 |
INSTRUCTIONS
Mix the lime, garlic and zest in a shallow dish. Lay the chicken
breasts in the mixture, coat well, seal and refridgerate for at least
2 hours (but not more than 18). Turn at least once during marinating
time. Grill breasts on the bar-b-que approximately 5 minutes per side,
until cooked through. If using for fajitas, slice into strips and
serve with low-fat guacamole (ask me if you want the recipe and I'll
post it), salsa, shredded lettuce, low-fat cheese (you don't need the
cheese if you serve the guacamole),flour tortillas and fresh pico de
gallo (pico de gallo - chop: tomatoes, spanish type onion, fresh
jalapeno and squeeze fresh lime juice over top. Let sit in fridge for
at least one hour. You can add frozen corn kernels which have been run
under cold water to thaw for added color and crunch), and any other
fajita fixings you like. The kids love this, it's fun, messy and
delicious. Posted to Digest eat-lf.v097.n042 by Colleen Strong
<Colleen.Strong@LHSC.ON.CA> on Feb 13, 1997.
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