R.O.D.-Lime-Jalapeno Chicken

 In honor of Cinco de Mayo, I found this recipe from on of my favorite sites, www.eatingwell.com.
I might not use the whole jalapeno, since I don't like things TOO spicy.  This could be sliced up and served with all the usual fixin's---beans, avacado, lettuce, cheese, salsa, etc.....

Lime-Jalapeno Chicken

From EatingWell:  June/July 2005

Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.

8 servings, about 1.5 ounces each | Active Time: 20 minutes | Total Time: 1 hour 20 minutes (including 1 hour marinating time)

Ingredients

• 1/4 cup lime juice, (about 2 limes)
• 2 tablespoons canola oil
• 1 tablespoon white vinegar
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 jalapeno, sliced
• 1-1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed

Preparation

1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
2. Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Nutrition

Per serving : 71 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 31 mg Cholesterol; 1 g Carbohydrates; 11 g Protein; 0 g Fiber; 46 mg Sodium; 98 mg Potassium

Exchanges: 2 very lean meat

Tips & Notes

• Make Ahead Tip: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

• To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fi**** is helpful to spray the food with cooking spray.