Chipotle Chicken Breast

Adapted from CooksAid.com

Nutrition Facts

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

Servings and Times

Servings	2
Marinating time	2 hours to overnight

Ingredients and Preparation

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

Directions
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.

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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