Lime Broccoli Chicken Recipes

LIME-CILANTRO CHICKEN AND BROCCOLI

Lime-Cilantro Chicken and Broccoli image

Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.

Provided by Kelly LeVeque

Categories HarperCollins Dinner Chicken Poultry Broccoli Lime Cilantro Cashew Garlic Jalapeño Kid-Friendly

Yield 2 servings

Number Of Ingredients 13

Ingredients

Marinade/dipping sauce:
1 tablespoon freshly squeezed lime juice
½ cup packed cilantro leaves
1 cup unsalted cashews, dry-roasted, raw, or toasted
¼ cup avocado oil
4 garlic cloves, roughly chopped
1 tablespoon tamari
1 tablespoon coconut aminos
1 jalapeño pepper, stemmed, seeded, and roughly chopped
Chicken and broccoli:
2 boneless, skinless chicken breasts, pounded thin (see tip below)
1 large broccoli head, cut into florets
2 tablespoons avocado oil

Steps:

Preheat the oven to 475°F.
In a food processor, pulse all the marinade/dipping sauce ingredients to a pesto consistency. Reserve half to serve as a dipping sauce.
Place the chicken on a parchment-lined baking sheet and coat it with the remaining marinade. Coat the broccoli with avocado oil, then spread it on the baking sheet with the chicken. Bake for 7 minutes, flip the chicken breasts and broccoli florets, and bake for 7 more minutes, until the chicken is cooked through and the broccoli is lightly browned.
Serve immediately with the dipping sauce.

GARLIC-LIME CHICKEN WITH OLIVES

Garlic-Lime Chicken with Olives image

Provided by Robin Miller : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
3 pounds boneless skinless chicken breast halves* (See Cook's Note)
1 cup diced onion
2 to 3 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup pitted and sliced Greek olives, such as kalamata

Steps:

Preheat oven to 400 degrees F.
Coat a large roasting pan with cooking spray.
In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through. Serve 1/3 of the chicken tonight and reserve remaining chicken in the refrigerator for other meals.

Nutrition Facts : Calories 436 calorie, Fat 6 grams, Cholesterol 197 milligrams, Sodium 694 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 80 grams, Sugar 5 grams

LIME-BUTTERED BROCCOLI

Lime-Buttered Broccoli image

"I got tired of serving broccoli the same way every time, so I prepared this recipe." The simple butter sauce turns the tender florets into something special. - Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

8 cups fresh broccoli florets
3 tablespoons butter, melted
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drizzle butter mixture over broccoli; toss to coat.

Nutrition Facts : Calories 58 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 123mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BROILED CHICKEN BREASTS WITH CHUTNEY-LIME GLAZE AND BROCCOLI SLAW

Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw image

This convenient recipe makes getting two meal on the table a snap.

Provided by USA WEEKEND columnist Pam Anderson

Categories World Cuisine Recipes Asian Indian

Yield 6

Number Of Ingredients 13

Ingredients

6 medium boneless, skinless chicken breasts (about 2 pounds), tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness
4 teaspoons ground coriander
Salt
6 tablespoons Major Grey Chutney
1 lime, quartered
6 tablespoons frozen limeade concentrate
¼ teaspoon hot red pepper flakes
¼ teaspoon ground ginger
1 ½ tablespoons vegetable or canola oil
1 (15 ounce) package broccoli slaw
3 medium green onions, thinly sliced
1 large carrot, coarsely grated
¼ cup chopped fresh cilantro

Steps:

Adjust oven rack to position closest to broiler element, and turn on high. Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.
While chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil. Place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.
Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.
For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 26.5 g, Cholesterol 85.6 mg, Fat 7.8 g, Fiber 3.9 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 129.3 mg, Sugar 20.5 g

LEMON-LIME CHICKEN

Lemon-Lime Chicken image

I've served this main dish numerous times for dinner guests and have received many compliments. In fact, every time I make it for my husband, he'll comment, "This is the best chicken I've ever had."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

Steps:

Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes.

Nutrition Facts :

HONEY-LIME CHICKEN

Honey-Lime Chicken image

An easy weeknight dinner for honey-lime chicken with ingredients most people have on hand.

Provided by IvyK

Categories Skillet Chicken Breasts

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

⅓ cup all-purpose flour
¼ teaspoon cayenne pepper
10 ounces boneless, skinless chicken breast, cut into strips
1 tablespoon butter
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce

Steps:

Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 41.8 g, Cholesterol 88.4 mg, Fat 8.9 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 4.5 g, Sodium 132 mg, Sugar 24.5 g

GARLIC LIME CHICKEN

Garlic Lime Chicken image

From Leanne Ely's book, Saving Dinner (Fall). Serve with garlic mashed potatoes, steamed broccoli, or baked sweet potatoes. The seasonings are relatively mild. You could probably safely add any seasoning left over after sprinkling breasts to the pan without it being too spicy.

Provided by SharleneW

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
4 tablespoons lime juice
1/2 cup chicken broth

Steps:

On a plate, mix together first seven ingredients (through thyme). Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium-high heat. Saute chicken until golden brown (about 5 minutes on each side) and done through.
Remove chicken and add lime juice and 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 to thoroughly cover and serve.

Nutrition Facts : Calories 217.7, Fat 11.6, SaturatedFat 3.8, Cholesterol 85.7, Sodium 330.7, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 25.7

QUICK - COCONUT LIME CHICKEN

Quick - Coconut Lime Chicken image

A very quick and easy chicken recipe that is always great when in a rush! Tip: The cooking time can be shortened by cutting the chicken breasts in to halves or thirds before browning. Serving Suggestion: When the chicken is cooked, remove from the cooking liquor, slice the chicken breast in to 6 or 8, place on a bed of rice, (wild and white is a nice mix), with steamed broccoli to the side.

Provided by Duncan H.

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 chicken breasts (with or without skin)
2 (250 ml) cartons coconut cream
2 limes, juice and zest of
1 teaspoon olive oil
1 chili pepper, deseeded and finely chopped (for extra zing) (optional)

Steps:

On the top of the stove heat a skillet / saute or frying pan.
Add the olive oil to stop the chicken from sticking.
Brown the chicken breasts on both sides for colour only.
Place the browned chicken in an oven proof dish.
Add to the coconut cream the lime zest, lime juice and chilli (to taste if required) and mix well.
Pour over the chicken the coconut/lime/chilli mix.
Place in a moderate to hot oven until cooked - 20 / 30 minutes depending on the size of the chicken pieces.
Use the cooking juices as a sauce when serving.

Nutrition Facts : Calories 560.1, Fat 41.9, SaturatedFat 28.2, Cholesterol 92.8, Sodium 168.8, Carbohydrate 14.5, Fiber 3.5, Sugar 9.8, Protein 34.5

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