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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Pollo Rancho Luna (Rancho Luna Chicken)

Cooking Light MAY 2002

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 16%
  • Fat: 2.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1g
  • Protein: 26.6g
  • Carbohydrate: 3.2g
  • Fiber: 0.5g
  • Cholesterol: 66mg
  • Iron: 1.2mg
  • Sodium: 279mg
  • Calcium: 45mg
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Pollo Rancho Luna (Rancho Luna Chicken) recipe

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