Boneless chicken breasts come with one side thicker than the other, so you should pound them lightly (with a meat pounder or small frying pan) on the thicker side so they will cook more evenly. Serving suggestion: Serving broiled chicken with a chutney or salsa is a good way to get some healthful fruits and/or vegetables on your plate. It will also get you kudos for making something that seems complicated but couldn’t be simpler.
4 skinless, boneless chicken breast halves (5 ounces each), lightly pounded
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
2 teaspoons vegetable oil, such as olive or canola oil
½ teaspoon salt
⅛ teaspoon red pepper flakes
1. Preheat the broiler. Spray the broiler pan with nonstick cooking spray. Place the chicken on the broiler pan.