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Lime-Grilled Chicken with Chive Polenta

A mixture of fresh parsley, garlic, lime peel and olive oil spread on the chicken near the end of cooking gives this dish a superb flavor.


Makes 4 servings


1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon grated lime peel
3 cups fat-free reduced-sodium chicken broth
3/4 cup yellow cornmeal
1/4 cup reduced-fat sour cream
2 tablespoons snipped fresh chives
4 boneless skinless chicken breasts
1/2 teaspoon salt
1 cup salsa


  1. Combine parsley, olive oil, garlic and lime peel in small bowl; mix well; set aside.
  2. Bring chicken broth to a boil in large saucepan. Gradually stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 minutes or until mixture is thick and pulls away from side of pan. (Mixture may be lumpy.) Stir in sour cream and chives; cover, set aside and keep warm.
  3. Sprinkle chicken with salt. To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct grilling. Place chicken on grid, 3 to 4 inches from medium-hot coals. Grill 5 to 7 minutes on each side or until no longer pink in center. Spread parsley mixture evenly over both sides of chicken; cook 1 minute longer on each side.
  4. Serve chicken with polenta; top with salsa.

Nutritional Information

Serving Size: 1/4 of total recipe
Sodium 380 mg
Protein 30 g
Fiber 4 g
Carbohydrate 22 g
Cholesterol 74 mg
Saturated Fat 2 g
Total Fat 10 g
Calories from Fat 30 %
Calories 303

Dietary Exchange

Meat 3
Vegetable 1
Starch 1-1/2

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