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Nutrition Facts
Serving Size 137 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 460 mg 19%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 6 g
Protein 22 g
Vitamin A 15% Iron 4%
Vitamin C 30% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chili Lime Grilled Chicken Breasts

Prep Time
15 minutes
Cook Time
16 minutes
Total Time
31 minutes
6  People


Recipe makes 6 Servings

4 Tsp Hill Country Fare Canola Oil
1 Tbsp Hill Country Fare Chili Powder
2 Tbsp Hill Country Fare Honey
1/4 cup(s) cilantro, chopped
2 garlic
4 Tbsp lime, juiced
6 H-E-B Natural Boneless, Skinless Chicken Breasts
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Combine oil, chili powder, honey, cilantro, garlic cloves and lime juice in a blender or food processor bowl; process to a chunky texture.
Make 3-4 deep slashes in each chicken breast.
Combine chicken breasts and prepared chili lime sauce in a Zipper bag, seal and refrigerate for 3-4 hours.
Prepare charcoal or gas grill for cooking (375°F).
Place fillets, skin side up on the hot grill and grill for 8 minutes on each side. (The internal temperature should reach 170°F or until juices run clear.)
Add leftover marinade to a sauce pan and bring to a boil, lower heat and cook until sauce is reduced by half, pour over chicken once it comes off the grill.



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