|Serving Size||½ of recipe|
|Total Fat||1.5 g|
|Saturated Fat||0.5 g|
|Total Carbohydrate||5 g|
|Dietary Fiber||0.5 g|
|Marinating Time||30 minutes to overnight|
|Juice of 2 limes|
|Chili powder||1 teaspoon|
|Garlic cloves, minced||2|
|Freshly ground black pepper to taste|
|Boneless, skinless chicken breast halves||2|
- Mix together lime juice, chili powder, garlic, salt, and pepper in a small bowl. Combine marinade mixture with chicken in a large resealable plastic bag and shake to coat. Marinate 30 minutes to overnight.
- Prepare indoor or outdoor grill. Grill chicken 5-7 minutes on each side, until cooked through.
Heat 1 can of drained and rinsed black beans in a small pan over medium heat. Stir in 2 tablespoons diced red onion, 1 seeded and chopped plum tomato, and ½ minced jalapeno (optional). Drizzle with the juice of ½ lime, season with ¼ teaspoon salt and freshly ground pepper to taste, and serve. Nutrition Info (for ½ of recipe): 178 calories; 33 g carbohydrate; 11 g protein; 0.5 g fat (0 g sat); 13 g fiber; 985 mg sodium. Exchanges: 1.5 starches; 0.5 vegetable.
Bring a large pot of water to a boil. Add 2 husked ears of corn and boil 5-10 minutes, until they reach desired degree of tenderness.
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