Pecan Crusted Chicken, Low Fat, Chili Lime
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 280.0
- Total Fat: 15.8 g
- Cholesterol: 45.5 mg
- Sodium: 571.9 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.8 g
- Protein: 21.5 g
View full nutritional breakdown of Pecan Crusted Chicken, Low Fat, Chili Lime calories by ingredient
Introduction
Low Fat Zesty Pecan Crusted Chicken Breast, Baked. Low Fat Zesty Pecan Crusted Chicken Breast, Baked.Number of Servings: 6
Ingredients
1 lb boneless, skinless chicken breast (whole, thinly sliced, or strips)
1/2 cup Fat Free Sour Cream
Juice from 1 lime
1 TBSP Chile Lime hot sauce
1 cup finely chopped pecans
1/2 cup dry bread crumbs
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp ground thyme
1 tsp Kosher salt
1 tsp black pepper
Tips
Serve alone or on top of fresh spinach and green leaf salad. Options (which add to the nutritional info): Add, chopped apples, mandarin oranges, dried cranberries, bleu or feta cheese, or low fat shredded mozzarella cheese. (Combine for tasty flavor options) Top with your favorite low fat vinaigrette dressing.
Directions
Combine 1/2 cup fat free sour cream, juice from 1 lime, and 1 TBSP Chili Lime Hot Sauce. Put in a Large Ziploc bag with 1 pound chicken breasts, or 1 pound thinly sliced Chicken Breasts, or 1 pound chicken breast strips.
Seal bag and squish around chicken pieces until well coated. Leave in bag and chill for at least 1 hour.
Combine 1 cup finely chopped pecans with 1/2 cup dry bread crumbs, one tsp each of onion powder, garlic powder, ground thyme, chili powder, Kosher salt, and black pepper. Put in another Ziploc bag or on a plate.
Remove coated chicken breasts from bag (let some of the extra sour cream mixture drip off). Thoroughly coat on both sides with the pecan mixture.
Place in a large pan (line with aluminum foil for easy clean up) sprayed with olive oil spray. Spray tops of each chicken breast with olive oil spray.
Bake at 350 degrees for about 20 minutes. (Time may vary depending on whole chicken breasts, thinly sliced, or strips). Juices should run clear when done. If in doubt, use a meat thermometer.
Serving Size: Makes approximately 6 servings when using thinly sliced chicken breast or strips. About 3 servings if using whole breasts, but you can cut them in half (for thinner breasts) to make 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KELLYARIAS.
Seal bag and squish around chicken pieces until well coated. Leave in bag and chill for at least 1 hour.
Combine 1 cup finely chopped pecans with 1/2 cup dry bread crumbs, one tsp each of onion powder, garlic powder, ground thyme, chili powder, Kosher salt, and black pepper. Put in another Ziploc bag or on a plate.
Remove coated chicken breasts from bag (let some of the extra sour cream mixture drip off). Thoroughly coat on both sides with the pecan mixture.
Place in a large pan (line with aluminum foil for easy clean up) sprayed with olive oil spray. Spray tops of each chicken breast with olive oil spray.
Bake at 350 degrees for about 20 minutes. (Time may vary depending on whole chicken breasts, thinly sliced, or strips). Juices should run clear when done. If in doubt, use a meat thermometer.
Serving Size: Makes approximately 6 servings when using thinly sliced chicken breast or strips. About 3 servings if using whole breasts, but you can cut them in half (for thinner breasts) to make 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KELLYARIAS.