Chicken With Citrus Chipotle Cream
- 4 boneless skinless chicken breasts, rinsed and patted dry (about 1lb/500g total)
- 2 tsp chili powder 10 mL
- 1 tsp ground cumin 5 mL
- 1/2 tsp dried oregano leaves 2 mL
- 1/4 tsp salt 1 mL
- canola oil cooking spray
- 1 1/2 Tbsp canola mayonnaise 20 mL
- 2 Tbsp fat free sour cream 30 mL
- 2 tsp lemon juice 10 mL
- 1 medium garlic clove, minced
- 1/2 of one minced chipotle chili pepper
- 1 tsp adobo sauce 5 mL
- 1/4 tsp ground cumin 1 mL
- 1/4 tsp salt 1 mL
- 1 medium tomato, seeded
- 4 lemon wedges, optional
- 1. Preheat grill or broiler.
- 2. Combine the chili powder, 1 tsp (5 mL) of cumin, oregano and 1/4 tsp (1 mL) of the dalt in small bowl. Sprinkle evenly over both sides of chicken pieces.
- 3. Coat cold grill rack or broiler rack with cooking spray, place chicken over grill or broiler pan, and cook 5 minutes on each side or until no longer pink in center.
- 4. Meanwhile, combine remaining ingredients, except tomato and lemon wedges, and stir until well blended.
- 5. Place chicken on four individual plates, top evenly with sauce and sprinkle tomatoes over all. Serve with lemon wedges, if desired.
|Total Fat||8 g|
|Saturated Fat||1.5 g|
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