Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

- 4g Carbs

>From the South Beach Diet
Serves 2

This cool green dipping sauce is the perfect accompaniment, but if you
prefer, you can substitute prepared sugar-free barbecue sauce.

1/2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp salt
1/2 lb chicken breast tenders
1/4 cup cilantro sprigs
2 Tbsp parsley sprigs
2 Tbsp blanched slivered almonds
1/2 clove garlic
1/2 serrano chile pepper, seeded (wear plastic gloves when handling)
1/16 tsp salt?
1 Tbsp lime juice
1 Tbsp extra-virgin olive oil
1 Tbsp water
Sprig cilantro, for garnish

Coat a grill rack or broiler-pan rack with cooking spray. Preheat the
grill or broiler. In a cup, combine the chili powder, cumin, and salt.
Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub the
spice mixture over the chicken, pressing it into the slits. Place the
chicken in a baking pan and coat completely with cooking spray. Let stand
for 10 minutes. In a food processor, combine the cilantro, parsley,
almonds, garlic, chile pepper, and salt. Process until chopped. While the
processor is running, add the lime juice and oil through the feed tube,
stopping the machine once or twice to scrape down the sides of the
container, until the sauce is smooth. Pour the sauce into a bowl. Stir in
the water, cover, and chill until ready to serve. Place the chicken on
the prepared rack and grill or broil 6" from the heat, turning several
times, for 15 minutes or until a thermometer inserted in the thickest
portion registers 170 F and the juices run clear. Serve with the sauce and
garnish with the cilantro.

Nutritional Information: 248 calories; 13 g total fat (2 g sat); 66 mg
cholesterol; 4 g carbohydrate; 28 g protein; 1 g fiber; 324 mg sodium


Jenn Mom2sam &Tiny



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