1. GRATE the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag and throw out the pulp and the seeds.
2. MIX in everything else except the chicken and chunky salsa.
3. DROP in the chicken, reseal the bag, and refrigerate for a few hours.
4. GRILL the chicken, turning and basting with marinade a few times, for 10 to 15 minutes, or until the center is no longer pink. Serve with the salsa.
Nutritional Info Per Serving 200.7 cal, 29.1 g pro, 17.8 g carb, 3.3 g fiber, 2.5 g fat, 0.5 g sat fat, 727.9 mg sodium
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (29%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 299.2mg||10 %|
|Potassium 232.5mg||6 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 5.9g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 41
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