I made this for Super Bowl Sunday, and again tonight. YUM! I like to serve lots of raw veggies with it. Broccoli tastes great dredged through the dipping sauce!


1 tsp chili powder
1 tsp cumin
1/4 tsp salt
1 pound chicken breast tenders
1/2 cup cilantro sprigs
1/4 cup parsley sprigs
1/4 cup blanched slivered almonds
1 clove garlic
1 serrano chili powder, seeded
1/8 tsp salt
2 Tbsps lime juice
2 Tbsps extra virgin olive oil
2 Tbsps water

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 the 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 degrees farenheit and the juices fun clear. Serve with the sauce.

Makes 4 servings 248 calories, 13 g fat, 28 g protein, 4 g Carbs, 324 mg sodium

A Phase One recipe from The South Beach Cookbook