* LOW CARB - LEAVE OFF PASTA

GRILLED Mojo Criollo CHICKEN BREAST

Table of Contents: CHICKEN

4 boneless, skinless chicken breasts
Salt
1 medium onion, chopped and lightly salted
1 T. extra virgin olive oil
2 T. lemon or lime juice

Optional:
Fresh spinach salad with vinaigrette dressing

Freshly cooked pasta or rice

 

 

 

 

 

 

Cut each chicken breast into 3 strips; then salt the strips.  Set aside.  In a large glass bowl, mix chopped onion, olive oil, and lemon juice until blended.  Add chicken strips and stir to coat the strips.  Cover and refrigerate for 3 to 4 hours.  Stir strips once or twice while being marinated. Remove marinated chicken strips from refrigerator and uncover about 15 minutes before cooking.  Grill in a spray-greased grill skillet over medium heat while shaking and turning strips often until the chicken strips are just done.  Use a meat thermometer to prevent undercooking or overcooking. Serves 3 to 4.


The marinade is very simple yet delivers outstanding flavor.  If you want to make a full meal of it, use dinner plates with a bed of hot pasta or hot rice; then a small amount of lightly dressed spinach salad, topped off with the grilled chicken strips and a dollop of pasta or rice.  Bueno!

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