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Santa Fe Grilled Chicken

Yield 4 servings (serving size: 1 chicken breast half and about 1/2 cup tomato mixture)
Lime juice adds tanginess to the chicken and jalapeño pepper adds heat to the fresh tomato salsa.

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup fresh lime juice
  • 2 teaspoons olive oil
  • 1 3/4 cups diced plum tomato (about 3/4 pound)
  • 1/3 cup chopped onion
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced seeded jalapeño pepper
  • Cooking spray

Nutrition Information

  • calories 240
  • caloriesfromfat 0.0 %
  • fat 4.7 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 40.4 g
  • carbohydrate 8 g
  • fiber 1.5 g
  • cholesterol 99 mg
  • iron 1.8 mg
  • sodium 266 mg
  • calcium 32 mg

How to Make It

  1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper; place in a shallow dish.

  2. Combine lime juice and olive oil in a small bowl; stir well, and pour over chicken. Cover chicken, and marinate in refrigerator 3 hours, turning occasionally.

  3. Combine tomato and next 4 ingredients in a small bowl. Cover and chill thoroughly.

  4. Prepare grill.

  5. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; cover and grill 5 to 6 minutes on each side or until done. Serve with chilled tomato mixture.

  6. carbo rating: 7

The Complete Step-by-Step Low Carb Cookbook