Sunday, September 21, 2008

Southwestern Lime Chicken

Every week I peruse my grocery store ads for the best deals but rarely look at much else. What do I mean?

Well, for instance, Stop & Shop has a weekly recipe in their advertisement, which I rarely pay attention to but for some reason last week, I did, and voila - we got a meal, and I got a new blog entry!

This recipe for Southwestern Lime Chicken was pretty tasty and a great twist on the typical grilled chicken. The flavors of the lime, cumin, and chili powder really melded together well and marinating the chicken breasts in yogurt really made them moist. Best part of it is this recipe is pretty darn healthy as well!

The only change I made to this recipe was marinating the chicken longer - about 40 minutes - instead of the suggested 10. 10 minutes just didn't seem like long enough. Either way I would not hesitate to make this again!

Southwestern Lime Chicken

1 medium lime
1 tsp minced fresh garlic
1 tsp ground cumin
1/8 tsp crushed red pepper flakes
½ tsp dried oregano leaves
½ cup nonfat plain yogurt, liquid drained
1lb boneless, skinless chicken breast, trimmed of fat and cut into 4oz pieces

Zest or grate lime and measure ½ teaspoon of lime zest. Squeeze lime and measure 2 tablespoons of lime juice.

In a shallow pie plate, mix lime peel and juice with garlic, cumin, pepper flakes, oregano, yogurt, and a ¼ teaspoon salt and black pepper. Mix well.

Flatten chicken breasts to an even thickness and pat dry with clean paper towels. With a large fork, poke each breast 4 to 5 times. Add chicken to yogurt and coat all surfaces with yogurt mixture. Marinate 10 minute (I marinated about 40 minutes).

Preheat grill or broiler. Place chicken on oiled rack and grill or broil 5 inches from heat for 4-5 minutes per side or until internal temperature reaches 165 degrees Fahrenheit.

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