1 T. minced garlic
\n1 1\/2 tsp. ground cumin
\n1\/2 tsp. dried oregano
\n1\/4 tsp. salt
\n1\/8 tsp. black pepper
\n2 T. fresh lime juice, divided
\n4 (6-oz.) chicken thighs, skinned
\n3 T. fat-free, less-sodium chicken broth
\n1 T. white vinegar
\n2 tsp. chopped fresh cilantro
\n2 lime wedges<\/p>\n
Preheat oven to 350\u00b0. 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\u00b0 for 30 minutes or until a meat thermometer registers 180\u00b0. 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.<\/p>\n
Yield: 2 servings
\nCalories: 326
\nFat: 10.4g
\nFiber: .5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. 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….<\/p>\n