Mexican Coriander & Lime Chicken
Serve with Mexican Rice

Servings: 4

4 boneless skinless chicken breasts
2 tablespoons brown sugar
2 limes
4 tablespoons olive oil
2 teaspoons coriander, ground
1 teaspoon paprika
12 cloves garlic, unpeeled
4 red chilies

Mix olive oil with coriander, paprika, sugar and the zest of the lime.

Cover chicken breasts in marinade, squeeze juice of 1/2 lime over the meat, and place in fridge for at least 30 minutes.

When ready to bake, place chicken breasts in a baking dish and place 2 lime slices over each breast.

Place garlic and chillies around the chicken and roast for 30-35 minutes at around 375 degrees F.

Split roasted garlic cloves open and spread on the chicken if you love garlic.

Per Serving (fat grams will technically be less as all marinade is not absorbed): 388 Calories; 10g Fat (23.5% calories from fat); 2g Saturated Fat; 57g Protein; 17g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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