1/4 cup lime juice
2 Tbsp. oil, canola
1 Tbsp. vinegar, white
1 tsp. cumin, ground
1/4 tsp. salt
1 pepper(s), jalapeno, sliced (I used salsa verde)
1 1/4 pounds boneless, skinless chicken breast
Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, or overnight, turning once.
Preheat the grill to high heat. Oil the grill rack. Grill the chicken until cooked through, and no longer pink. Let cool slightly; thinly slice crosswise. Serve warm or chilled.
This is delicious AND healthy! Marilyn
