4 skinless boneless chicken breast halves 1/3 cup red wine 1/3 cup orange juice 1/3 cup lemon juice 4 tablespoons chopped fresh cilantro (reserve 2 tablespoons of the cilantro) 4 tablespoons chopped green onions (reserve 2 tablespoons of the green onions) 1/2 teaspoon dried oregano leaves 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes (or less, depending on how spicy you like it)
Place all ingredients (except the reserved onions and cilantro) in a large, plastic re-sealable bag and mush together well. Refrigerate at least 3 hours but no longer than 24 hours. Preheat the barbecue grill to a medium heat. Cook uncovered for 5 minutes on each side, turning until cooked thoroughly. Per serving: 161 Calories ; 2g Total Fat; 28g Protein; 8g Carbohydrate; trace Fiber; 68mg Cholesterol; 257mg Sodium Food Exchanges: 0 Grain (Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
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