Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 337 | |
|---|---|---|
| Total Fat | 12.0 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 3.0 g | |
| Monounsaturated Fat | 5.5 g | |
| Cholesterol | 109 mg | |
| Sodium | 500 mg | |
| Total Carbohydrate | 15 g | |
| Dietary Fiber | 7 g | |
| Sugars | 7 g | |
| Protein | 43 g | |
Dietary Exchanges
3 vegetable, 5 lean meat
Ingredients
Servings 4
Serving Size 4
-
1/4 cup tequila or mezcal OR -
1/4 cup white vinegar -
2 teaspoons lime zest -
1/2 cup fresh lime juice (about 4 to 6 limes) -
2 medium garlic cloves, minced -
1 tablespoon chipotle pepper, canned in adobo sauce, minced, plus 2 tablespoons adobo sauce -
1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded -
Cooking spray -
3 bunches asparagus spears, trimmed -
1/4 teaspoon salt -
1/4 teaspoon black pepper and 1/4 teaspoon black pepper, divided use -
2 tablespoons canola oil OR -
2 tablespoons corn oil
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, stir together the tequila, lime zest, lime juice, garlic, chipotle pepper, and adobo sauce. Pour into a large resealable plastic bag or baking dish. Add the chicken (seal the bag tightly if using), turning to coat. Refrigerate for 2 to 12 hours. -
When ready to cook, light spray the grill grates with cooking spray. Preheat the grill on medium-high heat. -
Meanwhile, add the asparagus to a large dish. Sprinkle with the salt and 1/4 teaspoon pepper. Drizzle with the oil. Turn over the asparagus to coat. -
Remove the chicken from the marinade, discarding the marinade and wiping most of it off the chicken. Sprinkle the remaining 1/4 teaspoon pepper over the chicken. Grill for 8 to 12 minutes, or until the chicken is no longer pink in the center. Transfer to a plate. Cover with aluminum foil. -
Put the asparagus on the grill, laying them in the opposite direction of the grates (or use a grilling basket). Grill for 7 minutes, or until tender crisp. -
Serve the asparagus with the chicken.
Cooking Tip: When alcohol is included in the marinade, such as the tequila or mezcal called for in this recipe, be careful when cooking on the grill or stovetop because a flare-up from the residual alcohol could occur.
Keep it Healthy: Try doubling this recipe to make lunches during the week. Chop the chicken and asparagus and stir into cooked couscous for a salad. Include additional vegetables as desired, such as chopped tomatoes and cucumbers.
Tip: If the marinade contains citrus, as does the one in this recipe, don’t let the chicken or meat marinate for more than 24 hours or it may become mushy.
