Wednesday, January 28, 2009

Herbed Lime Chicken

Chicken is a fickle thing to me. It only takes a moment to overcook it. It can also look perfectly finished and then you cut it open and its pink. I've found the best way to know when its done is a digital thermometer. Saves me the hassle of cutting it open and risking drying it out.

These two recipes are great served together. Delicious, healthy and light. Enjoy!

Herbed Lime Chicken
(found in Taste of Home's Low Carb Recipes cookbook under 'Herbed Lime Chicken')

1 bottle (16 oz) Italian Salad Dressing
1/2 cup lime juice
1 lime, halved and sliced
3 garlic cloves, minced
1 tsp dried thyme
4 boneless skinless chicken breast halves (1 lb)

In a bowl, combine the first five ingredients. Removed 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large plastic bag and add chicken. Seal, turn to coat and refigerate 8-10 hours. Drain, discard marinade. Grill chicken uncovered over medium heat for 5 minutes. Turn chicken, bast w/reserved marinade. Grill 5-7 minuts longer or until juices run clear, bast occasionally.

**Variation** - I'm always a day late and a dollar short so I didn't have time to marinate this for 8-10 hours. I poked holes in the chicken with a knife. I poured 1 to 1 1/2 cups italian dressing, 1/8 cup lime juice, 2 chopped up garlic cloves and the thyme into a bowl. I reserved just a bit of it aside. I dipped and immersed the chicken in it and placed the breasts on the indoor grill we have. I basted occasionally and they turned out just fine.

Squash Tomato Stir-Fry
(found/modified from Taste of Home's Low Carb Recipes cookbook under 'Asparagus Tomato Stir-Fry')

2 tsp cornstarch
1/4 cup vegetable broth
4 twp soy sauce
2 tsp minced fresh gingerroot, divided
1 tsp canola oil
2-3 medium squash, cut in rounds
2 green onions, cut into 1in pieces
1 1/2 cups sliced fresh mushrooms
2 small roma tomatoes, cut into thin wedges

Combine cornstarch, broth, soy sauce & ginger until blended; set aside. In a nonstick skillet or wok, add canola oil and stirfry the squash , onions and mushrooms for 3 minutes. Add cornstarch mixture to skillet and bring to a boil. Cook/stir 1 minute. Reduce heat. Add tomatoes and cook 1 minute more or until thickened.

** Variation** - We varied quite a bit from the original recipe which called for asparagus instead of squash. Frankly, we were out of it. It also called for sesame oil, again, didn't have any. We have a vegetarian in the house so we switched the chicken broth called for, for veggie broth. Just as good.

Key Lime Chicken on Foodista


  1. Mmmm...that herbed chicken sounds divine!!!

  2. You have some wonderful recipes here. I love the whole set up of your blog. I was looking for the "followers" box but didn't see it.
    I'll be back.


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