Do this before assembling the salad.
1. Add all marinade ingredients to your food processor. Pulse until finely chopped, scraping down the sides several times. Remove and reserve 2 tablespoons for basting. (If making salad, you will use 1 tablespoon for basting and 1 tablespoon for dressing.)
2. Add the remaining marinade to a large freezer bag or a shallow dish. Add the chicken and turn to coat. Marinate in the refrigerator 2-10 hours.
3. When ready to cook, remove chicken from the refrigerator and let it come to room temperature for 20-30 minutes.
Skillet Directions
1. Heat 1 tablespoon olive oil in a large no-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat off excess, and add to skillet.
2. Cook undisturbed for 3-4 minutes, or until nicely browned on one side.
3. Turn chicken over, cover, and turn heat to medium. Cook for approximately 4-6 more minutes, depending on thickness of chicken, or until thoroughly cooked.
4. Place chicken on cutting board and baste with the reserved 1 tablespoon (or 2 tablespoons if not making salad) of the marinade. Garnish with additional lime juice if desired. Let it rest for 5 minutes before slicing.
Grill Directions
1. Grease and preheat grill to medium heat, 375 to 450 degrees.
2. Remove chicken from marinade, pat off excess, and add to grill. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. Inserted Meat thermometer to should read 165 degrees.
3. Place chicken on cutting board and baste with the reserved 1 tablespoon (or 2 tablespoons if not making salad) of the marinade. Garnish with additional lime juice if desired. Let it rest for 5 minutes before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 148 | ||
Calories from Fat: 28 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 76.4mg | 3 % | |
Potassium 337.6mg | 9 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.9g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database 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: 148
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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