First published in Wish October 2007
Baking | Frying | Chicken | Citrus | Dinner | Main Dish | 20-Minute Supper Club | All categories...
food
Join the 20-Minute Supper Club»Chili-Lime Chicken
Served alongside a mâche and tomato salad, this meal is satisfying yet light.
Ingredients (Serves 4)
| 16 | cherry or grape tomatoes, halved |
| 4 tsp | avocado oil, plus more for drizzling |
| 4 | boneless, skinless chicken breasts, about 4 oz each |
| 1 | lime, juiced |
| 1/4 tsp | crushed chili flakes |
| 4 cups | mâche* |
| 1/4 cup | shaved Parmesan |
Instructions
- Preheat oven to 400°F.
- In a bowl, gently toss tomatoes with 1 teaspoon avocado oil, and season with salt and pepper. Place tomatoes cut-side up on a parchment-lined sheet pan. Roast in oven for 15 minutes.
- Meanwhile, toss chicken, lime juice and chili flakes in remaining avocado oil and season generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear chicken for 3 minutes, until golden, then turn over. Continue to cook for another minute. Turn chicken again. Transfer to oven and cook for 10 minutes or until chicken is cooked through. Remove from pan, cover and let stand a few minutes before slicing.
- To serve, divide mâche among 4 plates. Slice chicken into 3 pieces and fan over mâche with an equal portion of tomatoes and shaved Parmesan. Drizzle with avocado oil.
Nutritional information
Nutrients per serving: 220 calories, 8 g fat, 29 g protein, 7 g carbs, 2 g fibre. Excellent source of vitamins A and C.
Comment on "Chili-Lime Chicken"
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Alison G. writes:
I looked all over for avacado oil for the Chili Lime Chicken recipe with no luck...I ended up using seasame oil instead, and it turned out ok. I am wondering if the avacado oil would have made that much difference to the flavour of the finished dish?
—posted September 30, 2007 at 10:25 p.m.
Mo writes:
Although I do not eat chicken I cooked the dish with snapper. It was to die for. Thanks for the recipe.
—posted October 2, 2007 at 11:44 p.m.
banana boo writes:
I'm really looking forward to this plate it looks really good can't wait to try it.
—posted March 23, 2009 at 2:07 p.m.
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