Recipe - Lime Chicken (Fajitas)

4 Chicken breasts, skinless
and boneless
1 cup Fresh lime juice (I used
less, maybe 2/3 of a cup)
2 tablespoon Lime zest, minced (remove
the white of the lime skin
and dice the peel)
1 Cloves garlic, crushed (up
to 2)

Mix the lime, garlic and zest in a shallow dish. Lay the chicken breasts in
the mixture, coat well, seal and refridgerate for at least 2 hours (but not
more than 18). Turn at least once during marinating time.

Grill breasts on the barbque approximately 5 minutes per side, until
cooked through.

If using for fajitas, slice into strips and serve with lowfat guacamole
(ask me if you want the recipe and I'll post it), salsa, shredded lettuce,
lowfat cheese (you don't need the cheese if you serve the guacamole),flour
tortillas and fresh pico de gallo (pico de gallo chop: tomatoes, spanish
type onion, fresh jalapeno and squeeze fresh lime juice over top. Let sit
in fridge for at least one hour. You can add frozen corn kernels which have
been run under cold water to thaw for added color and crunch), and any
other fajita fixings you like.

The kids love this, it's fun, messy and delicious.

Posted to Digest eatlf.v097.n042 by Colleen Strong
Colleen.Strong@LHSC.ON.CA on Feb 13, 1997.