Place chicken in a large zipper-topped plastic bag. In a small bowl, combine next 4 ingredients (olive oil through cumin). Seal bag and turn to coat chicken evenly.Preheat outdoor grill to MEDIUM.
Grill chicken for 10 to 15 minutes per side or until juices run clear. Meanwhile, place remaining ingredients (lime juice through cilantro) in a blender; process until smooth then salt and pepper to taste. Drizzle sauce over grilled chicken.
Notes
SERVING SUGGESTION: Mexi-Cauli Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain and toss with salt, pepper, chili powder and chopped green onions to taste). Add a big salad tossed with Leanne’s Basic Vinaigrette.NUTRITION: Per Serving: 382 Calories; 17g Fat; 42g Protein; 17g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates. Points: 10