3 tablespoons Fresh cilantro
2/3 cup Fresh lime juice
10 tablespoons Olive oil
6 Garlic cloves
3 Boneless skinless chicken breasts
1 large Red onion
1 large Red pepper
2 tablespoons Worcestershire sauce
3 teaspoons Brown sugar
1 large Yellow pepper
Salt and pepper
2 Jalapenos

1 Add teaspoon of salt to marinade. Add chicken breasts, cover and refrigerate for about 15 minutes.

2 Slice onions into onion rounds and red and yellow peppers into strips. Brush both sides of onion rounds and peppers with oil and season with salt and black pepper. Set aside for later steps.

3 In a medium mixing bowl whisk lime juice, 8 tablespoons of oil, garlic, worcestershire sauce, brown sugar, jalapeno, cilantro, 2 tablespoons salt and 1 1/2 teaspoons pepper. Remove 1/2 cup of marinade and set aside.

4 Cook whole chicken breasts until cooked all the way through. Remove and put on plate covering with foil to keep warm.

5 Grill vegetables until done and put in a mixing bowl.

6 Cut up chicken breasts into strips and add to vegetables in mixing bowl. Add the remaining marinade and toss chicken and vegetables until covered. Serve.

Dietary Fiber 2.3 g

Calories 478.2

Total Fat 36.3 g

Saturated Fat 5.2 g

Cholesterol 56.6 mg

Sodium 193.8 mg

Total Carbohydrates 19.3 g

Sugars 8.5 g

Protein 20.6 g