Lime juice adds tanginess to the chicken and jalapeño pepper adds heat to the fresh tomato salsa.
Oxmoor House JANUARY 2005
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.
carbo rating: 7
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