Herbed Lime Chicken

What a delicious, light meal!

This post will be short tonight because, hey, it's Friday night! But, this chicken was very delicious! The recipe calls for it to marinate in the refrigerator for about 8 hours, so I just put it together this morning and let it marinate while I was working all day. There are few ingredients to this meal, but each one is delicious and really shines through in the chicken! This chicken was full of flavor! You can pretty much pick out each flavor with each bite of chicken, but at the same time they all blend together really well. Delicious! The cookbook states that if you are unable to grill the chicken, then simply broil the chicken 4-6 inches from the heat for the same amount of time directed in the recipe. (Or I'm sure you could use your George Foreman or bake it in the oven and it would turn out great!)

Now, go enjoy your Friday night! I know I am! :-)

Herbed Lime Chicken
Taste of Home: Everyday Light Meals
Published by Reiman Media Group, LLC. in 2010.

Prep time: 5 minutes + marinating  Grill time: 10 minutes  Yield: 4 servings

1 bottle (16 ounces) fat-free Italian salad dressing
1/2 cup lime juice
1 lime, halved and sliced
3 garlic cloves, minced
1 teaspoon dried thyme
4 boneless, skinless chicken breasts (1 pound)

1. In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8-10 hours.
2. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5 minutes. Turn chicken; baste with reserved marinade. Grill 5-7 minutes longer or until juices run clear, basting occasionally.