4 large boneless chicken breasts 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon fresh or prepared minced garlic 1/2 teaspoon freshly ground black pepper 1 pound fresh asparagus Prepared mango salsa of choice
Combine oil, lime juice, garlic and pepper in a bowl. Brush both sides of chicken breasts with mixture and place in dish. Keep some mixture in a separate bowl for asparagus. Refrigerate chicken for at least 4 hours. Grill chicken outdoors over coals, or bake or broil in oven until done.
For asparagus, wash and cut off bottom third. Brush with mixture and grill, bake, or broil until done. Spoon 1 tablespoon of room temperature salsa on top of each cooked chicken breast. Serve with asparagus. Serves 4.
Per serving: 426 calories; 20 g fat (4 g saturated fat; 42 percent calories from fat); 5 g carbohydrates; 144 mg cholesterol; 181 mg sodium; 54 g protein; 2 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.