Wednesday, February 27, 2008

Sante Fe Chicken

Sante Fe Chicken

Juice from 3 limes
1/4 cup soy sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin seed
6 cloves garlic, minced
1 1/2 teaspoons honey
2 whole breasts boneless, skinless chicken
3 tablespoons chopped cilantro leaves

Mix together marinade ingredients in a bowl (I prefer to put all ingredients in a gallon-sized ziploc bag--that way I can mix them up and let the chicken marinate without dirtying any dishes!), stirring thoroughly. Pour marinade into a large ziploc bag or shallow baking pan. Cover baking pan and refrigerate for one hour (or longer if you have time--the longer the better!).

After one hour, when the chicken has absorbed all the flavors of the marinade, preheat oven to 350 degrees. Bake for 30-45 minutes, or until chicken is no longer pink in the middle. Serve over rice with low-fat sour cream, lime wedges, and salsa.

Posted by Sara P.

No comments: