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Article(s) referencing this recipe:
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup low sodium chicken broth
In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves.
In a skillet, heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from skillet and keep warm.
Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.
Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. Points: 8
LC SERVING SUGGESTION: Steamed green beans and Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).
SERVING SUGGESTION: Serve brown rice instead of Cauli-rice.
KOSHER: Use all oil instead of butter and oil.
Variations of Garlic Lime Chicken
Tex Mex
T
op with cilantro, avocado, tomato and red onion.
Serve with black beans, whole wheat tortillas and a large salad.
Capers Verison
Use 4 tablespoons lemon juice instead of lime juice.
Top with capers and parsley
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