Spicy Asian Chicken Breasts
Serve with a green salad and steamed vegetables.

Servings: 4

• 1/4 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon ground cumin
• 1 tablespoon gingerroot, peeled and minced
• 2 teaspoons cilantro, finely chopped
• 1 jalapeno pepper, seeded and chopped
• Up to 1 teaspoon lime zest
• 1/4 cup fresh lime juice
• 2 teaspoons vegetable oil
• Fresh ground black pepper to taste
• 1/4 teaspoon salt
• 4 skinless boneless chicken breast halves

Crush the coriander and cumin seeds lightly. Combine with the ground cumin, minced ginger, cilantro, jalapeno, lime zest and juice, oil, black pepper and salt.

Put the chicken breasts in a glass dish and pour marinade over. Turn the chicken to coat. Marinate at room temperature 1 hour or refrigerate and marinate for a longer period of time.

Heat large nonstick grill pan or skillet over medium heat. Remove chicken from marinade, discard marinade. When pan is hot, add chicken and cook about 5 to 6 minutes on each side, or until cooked through. (Reduce heat if necessary.).

Per Serving: 159 Calories; 4g Fat (22.6% calories from fat); 1g Saturated Fat; 28g Protein; 2g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 211mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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