Thursday, January 15, 2015

Crispy Key Lime Chicken

Well, it certainly doesn't feel tropical around here but I can pretend I'm somewhere tropical instead of in my kitchen eating this. My original plan was to make Grilled Key Lime Chicken but as I was about to start the grill I realized we were out of propane. Nice. (It's been one of those kind of days)  Luckily, I was able to turn our Grilled Key Lime Chicken into a Crispy Baked Key Lime Chicken that I served over rice with a honey lime vinaigrette. It was so good! I'll be making this one again soon!

Crispy Key Lime Chicken
Serves 4
WW PP=10 (Chicken+One Cup Brown Rice+2 tbsp. vinaigrette)
Cal 390, Carbs 47.5, Fat 9g, Fiber 2g, Protein 28g

1-2lbs boneless skinless chicken tenders, cut into chunks
1 tbsp honey
1 tbsp lime juice
3 tbsp low sodium soy sauce
1 tbsp chopped garlic
1 tsp olive oil
1 package shake n bake extra crispy (Panko works great in this too)

Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl. Whisk together thoroughly.
Place chicken pieces in a large Ziploc bag and pour the marinade in. Marinate in the refrigerator for at least 30 minutes. (I marinated mine for 3 hours)

After marinating, coat chicken in shake n bake and lay on a greased cookie sheet.

Bake at 425 for 20 minutes or until chicken is cooked through. Serve over rice and drizzle with vinaigrette. Enjoy!

For the Honey Lime Vinaigrette
1/4 cup fresh lime juice+zest
1 jalapeno finely chopped and seeded
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 cup extra virgin olive oil

In a bowl whisk together everything except the oil. Continue whisking while adding the oil in a thin stream. Keep whisking until well combined. Drizzle over chicken.

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