Lime and Ground Pepper Chicken
Serve with a green salad

Serves 4

1/2 cup fresh lime juice
3 tablespoons sugar
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
1 teaspoon kosher salt
4 boneless, skinless chicken breast halves

Combine lime juice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4 to 1/3 inch thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.

Per Serving): 207 Calories; 5g Fat (21.5% calories from fat); 1g Saturated Fat; 27g Protein; 13g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 548mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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