Garlic Lime Chicken
Aug. 4th, 2012 10:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wendelah1 in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI originally found this recipe in Saving Dinner by Leanne Ely, but I've seen variations of it posted all over the web. It is my favorite easy chicken recipe. It serves six, but can easily be adjusted to suit the size and tastes of your family. I'm not a huge fan of onion powder or garlic powder, but they work in this case. If I was really organized, I'd make up a large quantity of this spice mix and put it in a empty spice container. The only ingredient you might not have on hand in a pinch are the limes.
Garlic Lime Chicken
Serves 6
1 teaspoon salt (I cut the salt in half with no noticeable effect)
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together the first seven ingredients. Sprinkle the mixture on both sides of the chicken breasts. In a large skillet, heat the butter and olive oil together over medium high heat. I use a 12 inch cast iron skillet but any heavy gauge skillet will work. Sauté the chicken until golden brown, about five minutes on each side. Turn down the heat, remove the chicken to a plate, cover with foil and place in your oven on the lowest setting. Next, add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add the chicken breasts back to the pan to thoroughly coat and then serve.
Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.
I like to serve this with whole wheat couscous and a steamed side vegetable like carrots or broccoli. Whatever your family likes is fine. Ely says vegetarians can make this with Boca Chikin patties but I cannot endorse this as I've never tried it.
From Saving Dinner by Leanne Ely.
Garlic Lime Chicken
Serves 6
1 teaspoon salt (I cut the salt in half with no noticeable effect)
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice
In a bowl, mix together the first seven ingredients. Sprinkle the mixture on both sides of the chicken breasts. In a large skillet, heat the butter and olive oil together over medium high heat. I use a 12 inch cast iron skillet but any heavy gauge skillet will work. Sauté the chicken until golden brown, about five minutes on each side. Turn down the heat, remove the chicken to a plate, cover with foil and place in your oven on the lowest setting. Next, add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add the chicken breasts back to the pan to thoroughly coat and then serve.
Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.
I like to serve this with whole wheat couscous and a steamed side vegetable like carrots or broccoli. Whatever your family likes is fine. Ely says vegetarians can make this with Boca Chikin patties but I cannot endorse this as I've never tried it.
From Saving Dinner by Leanne Ely.
no subject
on 2012-08-05 02:20 am (UTC)no subject
on 2012-08-05 03:51 am (UTC)*bookmarks*