1 T. minced garlic
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. black pepper
2 T. fresh lime juice, divided
4 (6-oz.) chicken thighs, skinned
3 T. fat-free, less-sodium chicken broth
1 T. white vinegar
2 tsp. chopped fresh cilantro
2 lime wedges

Preheat oven to 350°. Combine first 5 ingredients in a small bowl; stir in 1 T. juice. Rub garlic mixture over chicken. Place chicken in a medium skillet. Combine 1 T. juice, chicken broth, and vinegar; pour over the chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap handle of pan with foil. Cover and bake at 350° for 30 minutes or until a meat thermometer registers 180°. zremove chicken from pan; keep warm. Place pan over medium-high heat. Bring to a boil, and cook until reduced to 1/4 C. (about 3 minutes). Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges.

Yield: 2 servings
Calories: 326
Fat: 10.4g
Fiber: .5g