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Cumin-Lime Chicken

This chicken dish makes its own sauce as it bakes, cutting down on the amount of work for you.

Recipe information

  • Yield

    Serves 4; 3 ounces chicken and 3 tablespoons vegetable mixture per serving

Ingredients

Cooking spray
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
1 medium lime, halved, divided use
1 teaspoon ground cumin
1/2 medium green bell pepper, finely chopped, or 1/2 cup finely chopped poblano pepper
1/4 large onion, finely chopped
1 small tomato, chopped
2 tablespoons snipped fresh cilantro
1/4 teaspoon salt
1/4 cup fat-free sour cream

Preparation

  1. Step 1

    Preheat the oven to 350°F. Lightly spray an 11 x 7 x 2-inch baking pan with cooking spray.

    Step 2

    Place the chicken in a single layer in the pan. Squeeze the juice of 1/2 lime over the chicken. Sprinkle with the cumin. Top with the bell pepper and onion.

    Step 3

    Bake for 28 to 30 minutes, or until the chicken is no longer pink in the center. Using a slotted spatula, transfer the chicken to plates.

    Step 4

    Stir the tomato, cilantro, and salt into the pan, scraping to dislodge any browned bits. Squeeze the juice from the remaining 1/2 lime into the pan. Stir well. Spoon over the chicken. Top each serving with a dollop of sour cream.

  2. Nutrition Information

    Step 5

    (Per serving)

    Step 6

    Calories: 157

    Step 7

    Total fat: 1.5g

    Step 8

    Saturated: 0.5g

    Step 9

    Trans: 0.0g

    Step 10

    Polyunsaturated: 0.5g

    Step 11

    Monounsaturated: 0.5g

    Step 12

    Cholesterol: 68mg

    Step 13

    Sodium: 235mg

    Step 14

    Carbohydrates: 6g

    Step 15

    Fiber: 1g

    Step 16

    Sugars: 3g

    Step 17

    Protein: 28g

    Step 18

    Calcium: 56mg

    Step 19

    Potassium: 449mg

  3. Dietary Exchanges

    Step 20

    1 vegetable

    Step 21

    3 very lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
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