Deliciously marinated with Southwest seasonings, these chicken breasts go well with Mexican rice.
Mix all ingredients, except chicken, in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil on high or grill over medium-high heat 5 to 7 minutes per side or until chicken is cooked through.
For a lighter version, decrease olive oil to 2 tablespoons and ground red pepper to 1/8 teaspoon. This saves 40 calories and 5g fat per serving.