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Spicy Lime Chicken With Spanish-Style Rice

Oxmoor House JANUARY 2001

  • Yield: 4 servings (serving size: 1 chicken breast and 1 cup rice)
  • Cook time:40 Minutes
  • Prep time:5 Minutes
  • Marinate:1 Hour


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 358
  • Fat: 4.2g
  • Saturated fat: 0.3g
  • Protein: 33.6g
  • Carbohydrate: 46.7g
  • Fiber: 6.4g
  • Cholesterol: 74mg
  • Iron: 3.7mg
  • Sodium: 1464mg
  • Calcium: 81mg

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Spicy Lime Chicken With Spanish-Style Rice recipe