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Pollo Rancho Luna (Rancho Luna Chicken)

Randy Mayor; Jan Gautro
Yield 4 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. Combine onion and parsley in a small bowl.

  3. 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.