Pollo Rancho Luna (Rancho Luna Chicken)

Yield: 4 servings
Source: Cooking Light Annual Recipes 2003 - pg 139 (originally May 2002 mag).
Amy's Comments: Super easy and fast. Great flavor!! The marinade keeps the chicken very moist, too!
CL Comments: In the Havana of the 50's, there was a very popular country restaurant called Rancho Luna. The house specialty: chicken marinated in a secret family recipe. This simple version is a good approximation of the original.


4 (4-oz) skinless, boneless chicken breast halves
3 tablespoons commercial mojo marinade (such as Goya)
1/2 cup finely chopped onion
1/4 cup finely chopped fresh parsley
1 teaspoon vegetable oil
4 teaspoons fresh lime juice (about 1-1/2 to 2 limes is what worked for me)
Lime wedges (optional)


  1. Combine chicken and mojo in a large zip-top plastic bag; seal and marinate in refrigerator for 2 hours, turning occasionally.
  2. Combine chopped onion and parsley in a small bowl.
  3. Remove chicken from bag; pat dry. (I didn't pat dry - liked having a little of the marinade in the pan). Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Drizzle each breast with 1 tsp lime juice; top each serving with 2 tablespoons onion mixture. Serve with lime wedges, if desired.


Healthy Units: 3 per serving
Calories - 149; Fat - 2.6g; Protein 26.6 g; carbs 3.2g; Fiber .5g; cholesterol - 66mg; Iron - 1.2 mg; Sodium - 279mg; Calcium 45 mg

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