Sunday, 9 June 2013

Grilled Caribbean Lime Chicken Recipe

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With its awesome exotic salsa, this meal is a showstopper. Add remaining salsa to quesadillas, chicken tenderloin or provide it with tortilla snacks. Jane Shivers - Ada, Oklahoma
Grilled Caribbean Lime Chicken Recipe


    1/2 cup calcium juice
    1/4 cup olive oil
    4 beans cloves, minced
    2 tsp Ancient seasoning
    8 boneless skin free poultry sections (6 oz. each)
    2 huge tomato vegetables, seeded and chopped
    1 cup chopped fresh pineapple
    2/3 cup chopped Florida Avocado
    2 green vegetables, very finely sliced
    1 tbsp calcium juice
    1 tbsp cider vinegar
    1/2 tsp. salt
    1/2 tsp. pepper


    In a huge resealable plastic bag, merge the calcium juice, oil, beans and Ancient seasoning; add the poultry. Closure bag and turn to coat; cool for 2 hours. In a normal size dish, merge salsa substances. Relax until serving.
    Dampen a paper towel with cooking oil; using long-handled tongs, lightly cover the bbq gril holder. Gril poultry, covered, over medium warm or broil 4 in. from the warm for 5-8 minutes on each side or until a temperature gauge flows 170°. Serve with salsa. Yield: 8 meals.

Nutritional Facts 1 poultry half with 1/3 cup salsa is equal to 260 calories, 10 g fat (2 g soaked fat), 94 mg cholisterol, 371 mg salt, 7 g carbs, 2 g fiber, 35 g protein. Suffering from diabetes Exchenges: 5 lean meat, 1 fat, 1/2 starch

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