Lime Chicken

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.

Lime Chicken, just five ingredients, simple, moist, good. | Low Carb & High Protein. Weight Watchers PointsPlus 4 | KitchenParade.com

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!

LIME 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.

ALANNA's TIPS No honey mustard? Just stir a tablespoon of honey into Dijon or another good mustard. 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. Take care with what's called "cross-contamination" – you don't want the same sauce (or brush) to touch both the uncooked chicken and the cooked chicken. That's the reason for setting aside some sauce, before brushing it on the raw chicken, for brushing on after the chicken is cooked. Just be sure to use a clean brush or spoon too.

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, reserve a couple of tablespoons in a separate small bowl for later. Spread atop chicken breasts, covering evenly and transfer to a foil-covered baking sheet.

Broil chicken until cooked through, about 3 – 4 minutes for each side, until the juices run clear. To avoid undercooking or overcooking the chicken, either one, use a digital thermometer. The chicken is done when the probe inserted into the thickest part of the breast registers 160F/70C.

Brush the chicken with the reserved sauce. Serve and savor!

NUTRITION INFORMATION Per serving: 191 Calories; 1g Tot Fat; 0g Sat Fat; 13g Carb; 0g Fiber; 662mg Sodium; 66mg Cholesterol; 27g Protein. WEIGHT WATCHERS POINTS Old Points 4 & PointsPlus 4

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

Three More Fast Chicken Recipes Not to Be Missed

(hover for a description, click a photo for a recipe)
Easy Margarita Chicken Chicken Sybil Quick Supper: Greek Feta Chicken with Curried Rice
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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!
 

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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