Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

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Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce

Phase 1

Serves 2

Ingredients

This cool green dipping sauce is the perfect accompaniment, but if you prefer,

you can substitute prepared sugar-free barbecue sauce.

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/8 teaspoon salt

1/2 pound chicken breast tenders

1/4 cup cilantro sprigs

2 tablespoons parsley sprigs

2 tablespoons blanched slivered almonds

1/2 clove garlic

1/2 serrano chile pepper, seeded (wear plastic gloves when handling)

1/16 teaspoon salt

1 tablespoon lime juice

1 tablespoon extra-virgin olive oil

1 tablespoon water

Sprig cilantro, for garnish

Instructions

Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or

broiler.

In a cup, combine the chili powder, cumin, and salt. Cut two 1/2 " -deep slashes

in each side of the chicken tenders. Rub the spice mixture over the chicken,

pressing it into the slits. Place the chicken in a baking pan and coat

completely with cooking spray. Let stand for 10 minutes.

In a food processor, combine the cilantro, parsley, almonds, garlic, chile

pepper, and salt. Process until chopped. While the processor is running, add the

lime juice and oil through the feed tube, stopping the machine once or twice to

scrape down the sides of the container, until the sauce is smooth. Pour the

sauce into a bowl. Stir in the water, cover, and chill until ready to serve.

Place the chicken on the prepared rack and grill or broil 6 " from the heat,

turning several times, for 15 minutes or until a thermometer inserted in the

thickest portion registers 170°F and the juices run clear. Serve with the sauce

and garnish with the cilantro.

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Nutritional Information:

248 calories

13 g total fat (2 g sat)

66 mg cholesterol

4 g carbohydrate

28 g protein

1 g fiber

324 mg sodium