This is the English language version of Pollo al Chile Jalapeño, the entree from Day 1 of the Meals Matter Family Meal Plan for Latinos by Monica Montes.
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.
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