When I first started dating my husband and was in charge of dinners I was always looking around for recipes. I call it my hunting and gathering period. I still have recipes that I gathered back then that I haven’t tried! This particular recipe I tried, we loved, and then it was shoved in a box with some index cards never to be seen again. Until I finally cleaned my recipes all out a few weeks ago! I’m not sure where this recipe came from. It appears that it was from a grocery store advertisement, but I can’t figure out which one.

Either way, it’s a nice change from the typical marinated chicken. It has familiar flavors, but the yogurt and lime add a fresh flavor. It has a much quicker marinade time, with only 10 minutes, which makes this a perfect last minute dinner option!

Southwestern Lime Chicken

Ingredients

• 1 medium lime
• 1 tsp garlic, minced
• 1 tsp ground cumin
• 1/8 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1/2 cup non-fat plain yogurt, liquid drained
• 1 lb boneless, skinless chicken breast, cut into thin filets

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Zest or grate lime and measure 1/2 tsp lime zest. Squeeze lime and measure 2 Tbsp lime juice. In a shallow pie plate, mix lime peel and juice with garlic, cumin, red pepper flakes, oregano, yogurt, salt, and pepper. Mix well.

Flatten breasts to an even thickness and pat dry with a clean paper towel. With a large fork, poke each chicken breast 4 to 5 times. Add chicken to the yogurt mixture and coat all surfaces. Marinate for 10 minutes. I actually prefer to let it marinate for 30 minutes to get a stronger flavor.

Pre-heat grill or broiler. Place chicken on an oiled rack and grill or broil, 5 inches from the heat, for 4 to 5 minutes per side or until the  internal temperature reaches 165 F.

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