Santa Fe Chicken
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
lime juice
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
onions
chopped |
|
| 14 | ounces |
artichoke hearts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lime juice
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
onions
chopped |
|
| 404.6 | ml/g |
artichoke hearts
|
|
Directions
Place the chicken breasts in a shallow glass or plastic dish.
Mix remaining ingredients except the artichoke hearts; pour over the chicken.
Cover and refrigerate for 1 hour.
Set oven control to broil. Remove chicken from the marinade.
Place chicken on a greased broiler pan (with out the rack); brush with the marinade.
Broil chicken with the tops about 4 inches from the heat until light brown, about 10 minutes.
Turn chicken over and brush with the marinade.
Arrange the artichoke hearts around the chicken.
Broil until chicken is done, about 8 to 11 minutes longer.
