Chicken With Citrus Chipotle Cream
INGRÉDIENTS
- 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
- Sauce:
- 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
- Assembly
- 4 lemon wedges, optional
PRÉPARATION
- 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.
RENDEMENT
4 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 210 |
| Lipides | 8 g |
| Gras saturés | 1.5 g |
| Cholestérol | 75 mg |
| Glucides | 5 g |
| Fibres | 1 g |
| Protéines | 28 g |
| Sodium | 690 mg |
