New posts - sent straight to your email!

9.15.2012

Ginger Lime Chicken (for one)

You guys.

You guys.

YOU GUYS.

This recipe rocks so hard, I'm pretty sure my taste buds will automatically reject anything else I try to eat...

Which is a huge bummer, considering how much I love food.

I literally took one bite of this and stopped to type this post, because you guys deserve to know how awesome this dish is.


Also, I've made the decision to make most of my meals "for one," then if you make it for more, you can just use your fancy multiplication tables and double/triple/quadruple the recipe (I know... math. Vooooooooomit...).

And with no further ado (because I really want to eat the rest of mine), here you have it:

Easy Ginger Lime Chicken:
For those nights when you don't want to do much work but really want some effing flavorful chicken.

Ingredients:

  • Skinless, boneless chicken breast (organic, preferably)
  • One small lime, juiced
  • 2 tablespoons ginger, ground or chopped finely
  • 2-3 garlic cloves, chopped/crushed
  • one tablespoon olive oil
Method:
  1. Put chicken breast into a sandwich bag (plastic bag) and pound until it's flat.
  2. In a bowl, mix lime juice, ginger, crushed garlic, and olive oil - pour this into the plastic bag with the chicken and seal tightly.
  3. Shake the bag, making sure the marinade covers the chicken.
  4. Let the chicken marinate in the refrigerator for 15-20 minutes.
  5. Spray a skillet with olive oil spray and turn on medium or medium-high.
  6. Add the chicken, cooking for roughly 5 minutes on each side - the first side without a lid, the second side with a lid (this is to trap the heat inside the skillet, cooking the chicken through). For easier cooking, chop the chicken breast in half so that you can see when it has cooked all the way through. Make sure you cut through the chicken to make sure there's no more pink before taking it out!

It's so simple, so easy, and SO flavorful.

Fair warning: if you don't like lime, you probably won't like this chicken...

Yeah.

Much love!
Kelsie

No comments:

Post a Comment