Lime Grilled Chicken - 5g Carbs, 1g Fiber
From: www.diabetesselfmanagement.com
Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes
Educator in Lexington, Kentucky, is a big fan of Southwestern cuisine.
Add some sizzle to your Fourth of July celebration!
Preparation time: 15 minutes
1/4 cup fresh-squeezed lime juice (the juice of approximately of 2–3 small
limes; do not use lime juice concentrate)
2 tsp corn oil
2 Tbsp chopped, fresh cilantro leaves
1 clove (or 1 tsp) minced garlic
1/2 tsp chili powder
2 (4-oz) boneless, skinless chicken breast cutlets (alternatively, pound
chicken breasts to 1/4-inch thickness with a meat mallet)
2 tsp grated lime peel
In a small bowl, whisk together lime juice, oil, cilantro, garlic, and
chili powder. Pour into a large, zip-top bag. Add chicken cutlets and
shake to coat well. Marinate at least 6–8 hours (or overnight) in the refrigerator, gently shaking the bag 2 or 3 times during marinating to
recoat the chicken.
Preheat grill to medium-high heat.
Place chicken on grill rack and grill until juices run clear when meat
is pierced with a fork, about 15 minutes. Discard remaining marinade.
Sprinkle cooked chicken with lime peel. Chicken is tasty topped with
salsa and served over rice, wrapped in warm flour tortillas, or sliced
over salad greens.
Yield: 2 chicken cutlets
Serving size: 1 chicken cutlet
Nutrition per Serving:
155 Calories, 3g Fat, 1g Saturated Fat, 77mg Sodium, 27g Protein,
5g Carbs, 1g Fiber
Exchanges per serving: 4 very lean meat, 1/2 other carbohydrate
Carbohydrate choices: 1/2
