Key Lime Chicken Low Fat Recipes

KEY LIME CHICKEN

Steps:

• Marinate chicken in a glass dish with the key lime juice, fresh garlic and ginger-cover and let stand 2 hours turning once.
• Remove chicken and reserve marinade.
• Mix flour, ground ginger, garlic, salt and pepper.
• Heat oil over med-high.
• Dredge chicken in flour mixture and brown in oil.
• Transfer to a 9x13 casserole dish.
• Pour reserved marinade over chicken along with the broth.
• Sprinkle brown sugar on top and bake for 30 minutes in a 375° oven.
• Do not let broth totally evaporate.
• Remove to a serving platter and pour remaining broth over chicken.

HONEY KEY LIME GRILLED CHICKEN

Steps:

• In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
• Preheat an outdoor grill for high heat.
• Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

LOW CALORIE COCONUT LIME CHICKEN

Steps:

• Preheat oven to 400°F.
• Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish.
• Transfer 1/4 cup of the dressing to a large bowl; set aside.
• Place chicken in the baking dish; bake until cooked through, about 20 minutes.
• Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
• Transfer the chicken to a cutting board and thinly slice.
• Arrange the chicken slices on top of the salads.
• Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.
• enjoy.