|Adobo sauce||1 teaspoon|
|Olive oil||1 tablespoon|
|Red onion, chopped||¼|
|Chili powder||½ teaspoon|
|Juice of ½ lime|
|Boneless, skinless chicken breast halves||2|
- In a blender or food processor, combine chile, adobo sauce, olive oil, garlic, onion, paprika, chili powder, cumin and lime juice and process until smooth. Reserve 2 tablespoons marinade in a small bowl, cover, and refrigerate. Combine remaining marinade and chicken in a large plastic resealable bag, shake to coat chicken, and marinate in the refrigerator 2 hours to overnight.
- Prepare grill. Grill chicken 5-7 minutes on each side, or until cooked through, brushing with reserved marinade during last 2-3 minutes of cooking.
4 very lean meats; 1.5 fats
Side Suggestions: Grilled Corn on the Cob
Brush 2 teaspoons melted butter over 2 ears of husked corn. Wrap each ear with aluminum foil and grill 10-15 minutes, turning occasionally, until tender. Avocado salad. Arrange slices of avocado, tomato, and red onion on a large platter. Drizzle with olive oil and fresh lime juice, sprinkle with chopped cilantro, and season with salt and freshly ground pepper.
Side Suggestions: Avocado Salad
Arrange slices of avocado, tomato, and red onion on a large platter. Drizzle with olive oil and fresh lime juice, sprinkle with chopped cilantro, and season with salt and freshly ground pepper.
|Serving Size||½ of recipe|
|Saturated Fat||1.5 g|
|Dietary Fiber||0.5 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
Fecal Transplants Induce Ulcerative Colitis Remission
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia