1 Tbsp. chili spice rub (see recipe)
Extra virgin olive oil cooking spray
Heat the grill pan over a medium high heat for 3 minutes. Rub or sprinkle the chicken pieces with the chili spice rub on both sides and then lightly spray the pieces with the olive oil cooking spray. Grill the chicken for about 4 - 6 minutes on each side or until done.
Yield: 12 oz.
Per 12 ounces cooked: 517 Calories; 10g Fat (16.2% calories from fat); 107g Protein; 5g Carbohydrate; 2g Dietary Fiber; 263mg Cholesterol; 338mg Sodium.
Per 1 ounce cooked: 43 Calories; 1g Fat (16.2% calories from fat); 9g Protein; trace Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 28mg Sodium.
Note: If you want your chicken more seasoned, add a little more spice rub. You can also grill the whole breast but the cooking time will take a little longer that way. Serve it as an entrée or use it to top or fill salads, sandwiches, wraps, pasta, quesadillas, or pizza. Toss the grilled chicken with some grilled red onions and red peppers to make chicken fajitas, top with some fresh chopped cilantro and then wrap it in a warm flour tortilla.
Chili Spice Rub
1 Tbsp. ground chili powder
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. Spanish paprika
In a small bowl, mix together the chili powder, cumin, coriander, and paprika. Transfer the spice mix to a storage container until ready to use. Label and date the container.
Yield: 4 Tbsp.
Per 4 Tbsp: 81 Calories; 4g Fat (36.7% calories from fat); 4g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 90mg Sodium.
Per 1 Tbsp: 20 Calories; 1g Fat (36.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg Sodium.
Note: Use about 1 tsp. spice mix per 4 oz. boneless meat or poultry to season or about 1 Tbsp. per ¾ lb. – 1 lb. boneless meat or poultry. If you like this spice, make a double batch at a time. This is a very versatile spice rub. Use it on poultry, meats, shrimp and vegetables.