The title of this recipe is deceivingly bland. Trust me, it's not. Just typing the ingredients makes my taste buds water. This is my family's favorite chicken recipe. I could serve this a few times a week and Mike would be happy.
Garlic Lime Chicken
1 tsp salt
3/4 tsp pepper
1/4 tsp cayenne pepper (adjust to your family's tastes)
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken breast halves (fresh or defrosted)
2 TBS butter
2 TBS olive oil
4 TBS lime juice (lemon juice works too)
1/2 cup chicken broth
On a dinner plate*, mix together the first seven ingredients. Sprinkle mixture on both sides of chicken breasts.
*Kim's Time Saving Tip: Double (or quadruple if you end up loving this recipe) the first seven ingredients. Pour into a small tuperware container, close the lid & shake. Label container and store in your spice cabinet.
In a skillet heat butter & olive oil together over medium-high heat. Saute chicken until golden brown about 5 minutes on each side. Remove chicken and add lime juice & chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan and thoroughly coat and serve.
Serve with garlic mashed potatoes, steamed broccoli, or baked sweet potatoes. Cut leftover chicken into strips and place on a nice green salad. Mmmm!
Serves: 6
Fat: 11.0 g
Calories: 343
Recipe from Saving Dinner by Leanne Ely with minor alterations.
Garlic Lime Chicken
1 tsp salt
3/4 tsp pepper
1/4 tsp cayenne pepper (adjust to your family's tastes)
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken breast halves (fresh or defrosted)
2 TBS butter
2 TBS olive oil
4 TBS lime juice (lemon juice works too)
1/2 cup chicken broth
On a dinner plate*, mix together the first seven ingredients. Sprinkle mixture on both sides of chicken breasts.
*Kim's Time Saving Tip: Double (or quadruple if you end up loving this recipe) the first seven ingredients. Pour into a small tuperware container, close the lid & shake. Label container and store in your spice cabinet.
In a skillet heat butter & olive oil together over medium-high heat. Saute chicken until golden brown about 5 minutes on each side. Remove chicken and add lime juice & chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan and thoroughly coat and serve.
Serve with garlic mashed potatoes, steamed broccoli, or baked sweet potatoes. Cut leftover chicken into strips and place on a nice green salad. Mmmm!
Serves: 6
Fat: 11.0 g
Calories: 343
Recipe from Saving Dinner by Leanne Ely with minor alterations.
2 comments:
Mmmmmm, that sounds good Kim! I'll have to try it.
This sounds so delicious! Really spicy. Thanks Kim I love lots of flavor.
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