1 pound skinless, boneless Chicken breast¼ cup Lime juice1 tablespoon Canola oil 1 tablespoon white Vinegar1 teaspoon ground Cumin¼ teaspoon Salt1 fresh Jalapeno, sliced
1. Make the marinade. Mix lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. 2. Place chicken in a dish. Pour marinade over chicken covering all sides. Cover and refrigerate for at least 1 hour, turning once. More flavor if left overnight. 3. Grill or pan fry chicken until cooked through and no longer pink in the middle. Approximately 3 to 4 minutes per side. 4. Once cooled a bit, thinly slice crosswise and serve. 5. Can serve chicken warm or cool.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.10 and mobile devices. Some features on this site require popups to be enabled.