Spicy Lime Chicken With Spanish-Style Rice

Photo: Oxmoor House

Yield:

4 servings (serving size: 1 chicken breast and 1 cup rice)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 40 Minutes
Marinate: 1 Hours

Nutritional Information

Calories 358
Fat 4.2 g
Satfat 0.3 g
Protein 33.6 g
Carbohydrate 46.7 g
Fiber 6.4 g
Cholesterol 74 mg
Iron 3.7 mg
Sodium 1464 mg
Calcium 81 mg

Ingredients

4 (6-ounce) skinned, bone-in chicken breast halves
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground red pepper
Cooking Spray

Preparation

Place chicken in a heavy-duty, zip-top plastic bag; pour lime juice over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

Combine cumin, chili powder, and red pepper in a small bowl. Remove chicken from marinade, discarding marinade. Sprinkle chicken with cumin mixture.

Coat rack of broiler pan with cooking spray. Place chicken, skinned side down, on rack; broil 8 inches from heat 25 minutes. Turn chicken, and broil 15 additional minutes or until done. Serve with Spanish-Style Rice.

Note:

Oxmoor House Healthy Eating Collection

January 2001