GRILLED LIME CHICKEN
A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.-Lisa Dougherty, Vacaville, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.
Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
LIME-DRENCHED CHICKEN WITH ONIONS
I found this recipe in the local newspaper's food section, and we loved it. I enjoy citrusy foods and this hit the spot!
Provided by TasteTester
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a small amount of oil in a pan over medium heat. Place onions in pan and cook until the onions are soft and translucent. Turn the heat down to low and leave, cooking, until the rest of the recipe is done, stirring occasionally.
- Place the chicken breast halves, one at a time, between layers of wax paper or plastic wrap. Pound each breast half so that it is an even 1/2-inch thick. Sprinkle the chicken with salt and pepper, to taste. Set aside.
- Heat the 2 teaspoons of olive oil in an extra-deep, 12-inch nonstick skillet over medium heat. Add the chicken to the skillet and cook for 4-5 minutes on the first side until golden brown. Meanwhile, cut the lime in half and cut 1 of the halves into 4 wedges. Set the wedges aside.
- Turn the chicken over and squeeze the juice from the lime half evenly over the chicken. Continue to cook for 4 to 6 minutes, or until the chicken is no longer pink in the center. Put the chicken on 4 serving plates.
- Add the garlic to the hot skillet and stir constantly until the garlic is lightly browned, about 1 minute. Remove the skillet from the heat, add the carmelized onions to the browned garlic, and mix together. Top each piece of chicken with 1/4 cup onion and garlic mixture. Serve at once, garnished with reserved lime wedges.
CILANTRO-LIME CHICKEN FAJITAS WITH GRILLED ONIONS
I'm dying for some lime-tinged fajitas about now... Optional toppings include: salsa, guacamole, sour cream, chopped fresh cilantro, sliced green onions and chopped Serrano chiles.
Provided by Sandi From CA
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
- Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour ½ cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade.
- Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
- Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings.
Nutrition Facts : Calories 780.1, Fat 39.3, SaturatedFat 6.6, Cholesterol 75.5, Sodium 867.1, Carbohydrate 70.8, Fiber 5.7, Sugar 5.2, Protein 36.5
CHICKEN STEW WITH DRIED LIMES
Provided by John Willoughby
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle chicken generously with salt and pepper. Heat oil over medium-high heat in a stock pot or large Dutch oven until hot but not smoking. Add chicken and brown well on both sides.
- Remove chicken and set aside. Add onions to pan and cook until translucent, stirring often and scraping up any brown bits from the bottom, 5 to 7 minutes. Add garlic and cook, stirring, for one minute.
- Add stock, dried limes, tomato paste and reserved chicken. Stir and bring to a simmer, then reduce heat to low and simmer for 10 minutes, occasionally pushing limes into liquid.
- Add rice, stir, cover, and continue to simmer slowly until rice is tender and chicken is fully cooked, about 15 to 20 minutes. Mix chives and spinach into pot for last 5 minutes of cooking.
- Remove limes, adjust seasoning, and serve, topping each bowl with a portion of radishes, scallions, mint and walnuts, and passing yogurt in a separate bowl.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 26 grams, Carbohydrate 32 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 1416 milligrams, Sugar 5 grams, TransFat 0 grams
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- Remove the chicken from the skillet. Mix in the 1 tablespoon of lime juice and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice.
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