Lime Chicken

Saving us from ourselves, a chicken recipe that cooks in just 15 minutes.

Who needs another chicken recipe? Every single one of us! With just five ingredients, this may be the shortest recipe ever published in Kitchen Parade. I remade this chicken recipe recently and was amazed: simple, moist, good chicken. Yes, we really do need one more good chicken recipe.

When supper absolutely positively must be on the table in 20 minutes, what do you turn to? Frozen pizza? Microwave dinners.

Instead, this week turn to lime chicken, fast, tasty and healthful. Add a salad and vegetable, then dig in!

ALANNA's TIPS After removing the zest, roll the lime on the counter, pressing down hard with the palm of your hand. This breaks down the internal structure, making it easier to squeeze out more juice! This works for lemons and oranges too. Keep copies of favorite fast recipes in your car in case a grocery stop is needed before heading home.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a favorite fast recipe via e-mail.

LIME CHICKEN

Hands-on time: 5 minutes
Oven time: 10 minutes
Serves 4
  • 1/2 cup honey mustard
  • zest from 1 lime
  • juice from 1 lime (about 2 tablespoons)
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 4 boneless, skinless chicken breasts (each about 4 ounces)

Stir together first five ingredients and spread atop chicken breasts, covering evenly. Broil chicken until cooked through, 3 – 4 minutes for each side.

NUTRITION ESTIMATE Per serving: 191 Cal; 27g Protein; 1g Tot Fat; 0g Sat Fat; 13g Carb; 0g Fiber; 662mg Sodium; 66mg Cholesterol; Weight Watchers 4 points

LATER NOTES

No honey mustard? Just stir a tablespoon of honey into Dijon or another good mustard.
For the sake of appearance, save some sauce for brushing on after broiling.
Cook til the juices run clear. This will take longer than 10 minutes if the thickest part of the breast is thicker than normal.
This chicken goes particularly well with the salad that's pictured, an Easy Refrigerator Salad with good crunch that's made with frozen vegetables and canned and frozen beans. It's a 'concept recipe', easy to adapt to what's on hand and what sounds good.
This column was first published in print in 2004 but is published online for the first time in 2008.

Three More Fast Chicken Recipes Not to Be Missed

(click a photo for a recipe)
Chicken Sybil Parmesan Chicken Tin Foil Chicken & Veggies

Recent Favorites from A Veggie Venture


~ Sweet Cornbread from the Cornbread Gospels ~


Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.

If you like Kitchen Parade, forward this recipe to a friend who might like it too!

If you like Kitchen Parade's recipes, visit A Veggie Venture, my food blog packed with vegetable recipes for every course.



I tasted what they called lemon chicken in Italy..it was chicken that was broiled first and then a very lemony tangy sauce was poured over the chicken for serving.

Love your food columns!
 
Sign me up. I'm always looking for new chicken recipes. This one looks just great.
 
I can never have to many quick and easy chicken recipes:) This sounds great!
 
Yum! Looks good and simple, plus chicken is always a healthy choice..
 
This recipe looks fabulous; I love all things lime! But when I broil in my oven, it makes a huge mess. Have you ever used this marinade and baked this chicken or even slow cooked it in a crockpot? Thanks for your advice.
 
I haven't done either - but think that the baking would be just fine, perfect, in fact. As for the slow cooker, I'm converting many of my recipes for the slow cooker, let me add this one to the list of candidates.
 
Thanks for your help, Alanna! About how long - and hot - would you bake for? And if I decide to crockpotize it, I'll let you know!
 
I'd cover with foil and bake at 325F for an hour. Easy!
 

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna