Yield: 8 servings
Marinade:
2 Tbsps. olive oil
4 Tbsps. lime Juice (2 to 4 medium)
½ tsp pepper
8 boneless, skinless chicken breast
halves (about 4 oz each), all visible fat removed
Sauce:
8 oz. fat free or low fat plain yogurt
2 Tbsps. snipped fresh cilantro
2 Tbsps. snipped fresh mint
1 tsp. ground cumin
2 medium limes, quartered (optional)
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For the marinade: Combine all ingredients in an airtight plastic bag. Add chicken and turn to coat. Seal and refrigerate for 30 minutes to 8 hours, turning bag occasionally.
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For the Sauce: Stir together all ingredients in a small bowl. Set aside.
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To grill: Remove chicken from refrigerator 5 to 10 minutes before cooking. Preheat broiler or grill to medium-high. Broil or grill chicken for 4 to 5 minutes on each side or until chicken is no longer pink in center.
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To serve: Spoon 2 Tbsps. of sauce over each breast half and garnish with lime.
Recipe from Jed Dole, area manager, FitzVogt Associates, NE
