Grilled Cilantro Lime Chicken with Mexican Street Corn
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 5g||25%|
|Total Carbs 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 1/2 tablespoonsolive oil
Salt and freshly ground pepper
1 cucumber, peeled, seeded and chopped
1/2 cupplain low fat yogurt
2 tablespoonsreduced fat mayonnaise
1 tablespoonchopped fresh dill weed
Prepare outdoor grill for cooking or preheat broiler.
Coat chicken with oil and season lightly with salt and pepper.
Place chicken on cooking surface of grill or broiler pan 6 to 8 inches from heat source. Grill or broil 15 minutes to 25 minutes, or until cooked through, turning occasionally.
In small bowl, combine cucumber, yogurt, mayonnaise, and dill. Season with salt and pepper to taste.
Serve cucumber sauce with warm chicken and grilled vegetables, if desired, or spoon sauce over chicken and refrigerate overnight to serve cold.
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