Santa Fe Chicken - 13g Carbs, 1g Fiber
From Dr. Weil
4 Servings
The marinade in this dish is what gives the chicken such a smooth
flavor. Although it is ideal if the meat can soak in the marinade for
at least 1 hour before cooking to absorb the intricate flavors of the
marinade, if you don’t have time, don’t be discouraged, because the
chicken will still be flavorful. If you are really planning ahead, you
can soak the meat in the marinade for up to two days. Serve this dish
with a side of Spanish Rice and Jicama and Carrot Salad. The flavors
together are very complementary.
Marinade:
Juice from 3 limes
1/4 cup low-sodium soy sauce
1 1/2 tsp olive oil
1 1/2 tsp chili powder
1 1/2 tsp cumin seed
1 1/2 tsp ground coriander
6 cloves garlic, minced
1 1/2 tsp honey
2 whole breasts boneless, skinless chicken
1/4 cup white wine
3 Tbsp chopped cilantro leaves
Garnish:
Mock Sour Cream or low-fat sour cream
1 lime, sliced into 6 thin slices
6 scallion firecrackers
1/4 cup fresh salsa or Papaya Salsa
Mix together marinade ingredients in a bowl, stirring thoroughly. Pour
into a shallow baking pan and lay the chicken breasts in. Cover and
refrigerate for 1 hour.
Preheat the broiler.
After 1 hour, when the chicken has absorbed all the flavors of the
marinade, pour in the white wine. Broil the chicken under a medium
flame for 8-10 minutes, basting it with the juices to keep it moist.
Transfer the chicken to a platter and slice it at an angle. Garnish
each piece with a little of the pan juices, a dollop of Mock Sour
Cream or low-fat sour cream, slices of lime, and a scallion firecracker,
as well as a dollop of salsa.
Nutritional Information per Serving:
212 Calories, 4g Total Fat, 72mg Cholesterol, 13g Carbs, 30g Protein,
1g Fiber, 450mg Sodium