PER SERVING: Calories 175; Total Fat 7g (Saturated Fat 2g); Sodium 140mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 27g
4 boneless skinless chicken breasts (about 1¼ lb)
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about ¼ inch thick.
2. In shallow glass or plastic dish or resealable food-storage plastic bag, mix all remaining ingredients. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center.