Friday, May 7, 2010

Herbed Lime Chicken

I found this recipe many years ago in an issue of Light & Tasty. It's very easy to throw together and is wonderful on the grill. I have found that there is plenty of marinade to do more than 1 lb of chicken. I usually make a full batch and put half of it on 1 lb of chicken and put the other half back in the dressing bottle for another time. We also skip the basting step. It grills up quickly and doesn't really need it.

Herbed Lime Chicken

  • 4 Servings
  • Prep: 5 min. + marinating Grill: 10 min.


  • 1 bottle (16 ounces) fat-free Italian salad dressing
  • 1/2 cup lime juice
  • 1 lime, halved and sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 4 boneless skinless chicken breast halves (1 pound)


  • In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8-10 hours.
  • Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5 minutes. Turn chicken; baste with the reserved marinade. Grill 5-7 minutes longer or until juices run clear, basting occasionally. Yield: 4 servings.
Nutritional Analysis: One serving equals 162 calories, 2 g fat (1 g saturated fat), 67 mg cholesterol, 718 mg sodium, 8 g carbohydrate, 0.55 g fiber, 27 g protein. Diabetic Exchanges: 4 very lean meat.
Herbed Lime Chicken published in Light & Tasty June/July 2001, p29

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