2 tbsp chicken broth
4 tsp soy sauce
2 tsp olive oil
1 tsp honey
1 clove garlic
4 tsp lime juice
1-2 canned chipolte peppers
1 tsp paprika
1/2 tsp thyme
16 oz chicken breasts
Combine all ingredients except chicken breasts in blender; pulse until smooth. Pour into zip
lock bag. Add chicken and seal bag, turning to coat chicken. Refrigerate the bag, turning occasionally for 45 minutes- 3 hours.
When ready to cook preheat oven to 375. Lightly spray a pan with nonstick spray. Remove chicken
from bag; discard marinade. Place chicken on pan; roast, basting with the pan juices every 15 minutes until cooked through
(about 45 minutes)
1/4=162 calories/2 g. fat/trace fiber
