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Add a photoServings: 4
Ingredients
- 4 lrg boned and skinned chicken breast halves
- 1 c. lowfat coconut lowfat milk
- 2 Tbsp. lemon juice
- 3 Tbsp. minced fresh cilantro
- 1/2 tsp crushed red pepper
- 1 tsp sugar salt and pepper to taste
Directions
- Shake the coconut lowfat milk vigorously. Pour it into a bowl and add in the lemon juice, cilantro, red pepper, sugar, salt, and pepper. Pour this mix over the breasts, turning them several times to coat both sides.
- Set them in a dish, cover with plastic wrap and chill for at least 2 hrs, or possibly as long as overnight.
- Prepare grill. Place the chicken on grill and cook for 8 min. Turn and continue to cook for 7-10 min till cooked through. Serve at once.
- NOTES : We had this one for dinner last night. It was good, but the flavors were far more mild than I had hoped for. The chicken marinated all day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 4 servings | |
| Calories 43 | |
| Calories from Fat 29 | 67% |
| Total Fat 3.51g | 4% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 55mg | 2% |
| Total Carbs 3.26g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.86g | 1% |
| Protein 0.53g | 1% |
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