Pollo Rancho Luna (Rancho Luna Chicken)

Pollo Rancho Luna (Rancho Luna Chicken) Recipe
Randy Mayor; Jan Gautro

Recipe from

Cooking Light

Nutritional Information

Calories 149
Caloriesfromfat 16 %
Fat 2.6 g
Satfat 0.6 g
Monofat 0.6 g
Polyfat 1 g
Protein 26.6 g
Carbohydrate 3.2 g
Fiber 0.5 g
Cholesterol 66 mg
Iron 1.2 mg
Sodium 279 mg
Calcium 45 mg


4 (4-ounce) skinless, boneless chicken breast halves
3 tablespoons commercial mojo marinade (such as Goya)
1/2 cup finely chopped onion
1/4 cup finely chopped fresh parsley
1 teaspoon vegetable oil
4 teaspoons fresh lime juice
Lime wedges (optional)


Combine chicken and mojo in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.

Combine onion and parsley in a small bowl.

Remove chicken from bag; pat dry. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Drizzle each breast with 1 teaspoon lime juice; top each serving with 2 tablespoons onion mixture. Serve with lime wedges, if desired.

Viviana Carballo,

Cooking Light

May 2002
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