Honey-Lime Chicken with Salsa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 77.3
- Total Fat: 1.1 g
- Cholesterol: 15.7 mg
- Sodium: 212.6 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.9 g
- Protein: 4.8 g
View full nutritional breakdown of Honey-Lime Chicken with Salsa calories by ingredient
Introduction
Chicken marinated in a honey-lime marinade served with a traditional salsa. (Pictured with grilled polenta) Chicken marinated in a honey-lime marinade served with a traditional salsa. (Pictured with grilled polenta)Number of Servings: 4
Ingredients
-
4-Chicken leg quarters
Lime Juice
Honey
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
1 tsp Chili powder
1 tsp Cumin, ground
Minced Garlic
Chop Medium Onions
Dice Medium Tomato
Chopped Cilantro
Avacado-sliced
Directions
Mix 4 oz. of lime juice with 1 tbsp of honey, 1/4 tsp black pepper, 1/4 salt and 1/2 tsp garlic powder, 1 tsp chili powder and 1 tsp ground cumin.
Place chicken leg quarters into a quart size plastic storage bag and pour lime and honey marinade into bag over chicken and seal, expelling air. Place in refrigerator for 30 minutes.
Dice tomato and onion, mince garlic and chop cilantro and combine. Add 2 oz. of lime juice with salt and pepper and set in refrigerator.
Add a small amount of vegetable oil to a medium non-stick sautee pan and place over medium-high heat. Once the pan is hot, place chicken pieces skin side down and sear. Once the skin is golden brown, turn and sear other side. Reduce heat to medium and cook through until juices run clear and meat thermometer reads an internal temperature of 155 degrees F.
Serve with salsa and avacado with a drizzle of honey on crispy skin.
Number of Servings: 4
Recipe submitted by SparkPeople user MFINK111.
Place chicken leg quarters into a quart size plastic storage bag and pour lime and honey marinade into bag over chicken and seal, expelling air. Place in refrigerator for 30 minutes.
Dice tomato and onion, mince garlic and chop cilantro and combine. Add 2 oz. of lime juice with salt and pepper and set in refrigerator.
Add a small amount of vegetable oil to a medium non-stick sautee pan and place over medium-high heat. Once the pan is hot, place chicken pieces skin side down and sear. Once the skin is golden brown, turn and sear other side. Reduce heat to medium and cook through until juices run clear and meat thermometer reads an internal temperature of 155 degrees F.
Serve with salsa and avacado with a drizzle of honey on crispy skin.
Number of Servings: 4
Recipe submitted by SparkPeople user MFINK111.