Ingredients:
- 4 boneless chicken breast halves
- fresh orange slice (optional)
- fresh fresh cilantro stem (optional)
Directions:
- In a small sauce pan combine juices and chili pepper, bring to a boil.
- Reduce heat to medium and simmer, uncovered, until the chili is plump, about 5 minutes.
- Remove from heat and let cool.
- Transfer the cooled juice mixture to a blender add salsa, olive oil and salt.
- Puree until smooth,
- Rinse the chicken breast and pat dry.
- Place the chicken breast in a shallow non aluminum dish.
- Pour the puree evenly over the top. cover and marinate in refridgerator 2-4 hours.
- Prepare grill.
- When ready place chicken skin side down.
- Grill 2-3 minutes turn and cook 2-3 minutes. continue turning every 2-3 minutes until done.
- Arrange on platter with garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.77 Kcal (1749 kJ) | ||
| Calories from fat | 189.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.07g | 32% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1802.67mg | 75% | |
| Potassium | 983.9mg | 21% | |
| Total Carbs | 11.37g | 4% | |
| Sugars | 7.71g | 31% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 49.12g | 98% | |
| Vitamin C | 34.6mg | 58% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 108.18 Kcal (453 kJ) | ||
| Calories from fat | 49.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 32% | |
|---|---|---|---|
| Cholesterol | 36.05mg | 46% | |
| Sodium | 466.79mg | 75% | |
| Potassium | 254.77mg | 21% | |
| Total Carbs | 2.94g | 4% | |
| Sugars | 2g | 31% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 12.72g | 98% | |
| Vitamin C | 9mg | 58% | |
| Calcium | 9.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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