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Cilantro Citrus Chicken

Yield 12 servings (serving size: 1 chicken breast half)
Chicken stays juicier and more flavorful when it cooks on the bone. You can cut up the leftover chicken and toss it with mixed greens and chopped vegetables for a healthful lunch salad.

Ingredients

  • 1/2 cup chopped onion
  • 1/3 cup fresh cilantro leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 6 garlic cloves
  • 12 (8-ounce) skinless, bone-in chicken breast halves
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 227
  • caloriesfromfat 26 %
  • fat 6.6 g
  • satfat 1.5 g
  • monofat 3.1 g
  • polyfat 1.2 g
  • protein 37.3 g
  • carbohydrate 2.4 g
  • fiber 0.3 g
  • cholesterol 102 mg
  • iron 1.5 mg
  • sodium 484 mg
  • calcium 27 mg

How to Make It

  1. Combine first 7 ingredients in a food processor; process until smooth. Place 6 chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

  2. Prepare grill.

  3. Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.