1/8 C. extra-virgin olive oil
1 T. cider vinegar
1/2 jalapeño pepper, seeded and minced
1/2 garlic clove, minced
1/8 tsp. red pepper flakes
1/8 tsp. salt
2 (6-oz.) boneless, skinless chicken breasts

Heat grill or grill pan to high. Whisk together oil, vinegar, jalapeño, garlic, red pepper flakes, and salt in a small bowl. Place chicken in a shallow dish. Add 11/2 T. of the marinade and turn to coat. Let stand at room temperature 10 minutes. Grill chicken, turning often, until juices run clear, about 10 minutes. Drizzle with remaining sauce (do not use any of the leftover marinade that was on the chicken) and serve.

Yield: 2 servings
Calories: 310
Fat: 16g
Fiber: 0g