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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | Chicken breasts, skinless and boneless |
| 1 Tasse | Fresh lime juice (I used less, maybe 2/3 of a cup) |
| 2 Esslöffel | Lime zest, minced (remove the white of the lime skin and dice the peel) |
| 1 | Cloves garlic, crushed (up to 2) |
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Mix the lime, garlic and zest in a shallow dish. Lay the chicken breasts in the mixture, coat well, seal and refridgerate for at least 2 hours (but not more than 18). Turn at least once during marinating time.
Grill breasts on the bar-b-que approximately 5 minutes per side, until cooked through.
If using for fajitas, slice into strips and serve with low-fat guacamole (ask me if you want the recipe and I'll post it), salsa, shredded lettuce, low-fat cheese (you don't need the cheese if you serve the guacamole), flour tortillas and fresh pico de gallo (pico de gallo - chop: tomatoes, spanish type onion, fresh jalapeno and squeeze fresh lime juice over top. Let sit in fridge for at least one hour. You can add frozen corn kernels which have been run under cold water to thaw for added color and crunch), and any other fajita fixings you like.
The kids love this, it's fun, messy and delicious.
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