Ingredients 2 Tbsp (30 ml) Epicure Louisiana Hot & Spicy Dip Mix 2 Tbsp (30 ml) Epicure Pueblo Bean Dip Mix 1 Tbsp (15 ml) lime juice 1 Tbsp (15 ml) vegetable oil 4 boneless, skinless chicken breasts Instructions 1. Combine Louisiana Hot & Spicy Dip Mix with lime juice, Pueblo Bean Dip Mix and vegetable oil. 2. Rub chicken with marinade, cover and refrigerate for up to 24 hours. 3. Grill over medium heat for 15 minutes, turning once. Per Serving : Calories 190, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 75 mg, Sodium 100 mg, Carbohydrate 5 g (Fibre 2 g, Sugars 1 g), Protein 27 g. Tips: Cook extra chicken breasts and refrigerate. Can be thinly sliced and served with a salad, on a sandwich or in a pasta dish.
Posted on: Thu, 02 Oct 2014 04:15:50 +0000
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