|Serving Size||½ of recipe|
|Total Fat||8.5 g|
|Saturated Fat||1.5 g|
|Total Carbohydrate||3 g|
|Dietary Fiber||0.5 g|
|Marinating time||2 hours to overnight|
|Adobo sauce||1 teaspoon|
|Olive oil||1 tablespoon|
|Red onion, chopped||¼|
|Chili powder||½ teaspoon|
|Juice of ½ lime|
|Boneless, skinless chicken breast halves||2|
- In a blender or food processor, combine chile, adobo sauce, olive oil, garlic, onion, paprika, chili powder, cumin and lime juice and process until smooth. Reserve 2 tablespoons marinade in a small bowl, cover, and refrigerate. Combine remaining marinade and chicken in a large plastic resealable bag, shake to coat chicken, and marinate in the refrigerator 2 hours to overnight.
- Prepare grill. Grill chicken 5-7 minutes on each side, or until cooked through, brushing with reserved marinade during last 2-3 minutes of cooking.
4 very lean meats; 1.5 fats
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.
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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