Serving Size | ½ of recipe |
Calories | 202 |
Total Fat | 8.5 g |
Saturated Fat | 1.5 g |
Sodium | 128 mg |
Total Carbohydrate | 3 g |
Dietary Fiber | 0.5 g |
Protein | 8.5 g |
Ingredients | Measures |
---|---|
Chipotle chile | 1 |
Adobo sauce | 1 teaspoon |
Olive oil | 1 tablespoon |
Clove garlic | 1 |
Red onion, chopped | ¼ |
Paprika | 1 teaspoon |
Chili powder | ½ teaspoon |
Cumin | ½ teaspoon |
Juice of ½ lime | |
Boneless, skinless chicken breast halves | 2 |
Exchanges
4 very lean meats; 1.5 fats
Side Suggestions: Grilled Corn on the Cob
Brush 2 teaspoons melted butter over 2 ears of husked corn. Wrap each ear with aluminum foil and grill 10-15 minutes, turning occasionally, until tender. Avocado salad. Arrange slices of avocado, tomato, and red onion on a large platter. Drizzle with olive oil and fresh lime juice, sprinkle with chopped cilantro, and season with salt and freshly ground pepper.
Side Suggestions: Avocado Salad
Arrange slices of avocado, tomato, and red onion on a large platter. Drizzle with olive oil and fresh lime juice, sprinkle with chopped cilantro, and season with salt and freshly ground pepper.
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