Herbed Lime Chicken

The first post after the weight loss proclamation... will it be good, or just -blech- healthy?


I'm sure you all are worried that I will post 90 days 81 days of different ways to plate a garden salad. Have No FEAR!! Taste of Home Everyday Light is here!

Trainer Meal Plan Approved. :D Friend and Family dinner table appreciated.

Herbed Lime Chicken
Serves 4


(I'm a terrible person and forgot to take a picture... here's the one from the interwebz...)

1 16-oz. bottle Fat-Free Italian Salad Dressing
1/2 c. Lime Juice
1 Lime, halved and sliced
3 Garlic Cloves
1 t. dried Thyme
4 boneless, skinless Chicken Breast halves (about 4 oz. each)

In a bowl, combine everything but chicken. Remove 1/2 c. for basting, cover and refrigerate. Pour remaining marinade into gallon ziplock bag and add the chicken. Seal the bag and turn over to coat. Refrigerate for 8 to 10 hours.

~~~jeopardy theme music~~~


Drain and discard marinade. Grill Chicken on the BBQ for about 5 minutes. Turn over and baste with remaining marinade. Grill for another 5-7 minutes, or until cooked through.

Serve immediately with a delicious and healthy side like Confetti Rice - coming up next!

Nutritional Info:
Cal 62 - (That's what the book says, I'd guess more like 160-180. Thanks Stacy for pointing that out!)
Fat 2g
Carb 8g
Fib 1g
Prot 27

Lime

South Beach Oregano Grilled Chicken

Turns out some "diet books" actually have some good recipes in them. The South Beach Diet cookbook has some good ideas in it (along with some pretty gross ones, but it's worth a good look)!

So, as I am now watching my weight (since it has overstayed it's welcome), I am checking for more good recipes in my diet/light cookbooks. If I don't feel like making a full-on meal, I look for yummy things to put on salads.

So today, courtesy of SBD cookbooks, I bring you Oregano Grilled Chicken.

Oregano Grilled Chicken
serves 4


1 oz. Extra-Virgin Olive Oil
2 t. Lemon Juice
1 t. Dried Oregano
1/4 t. Salt
1 t. Black Pepper
4 Boneless Skinless Chicken Breast halves, (about 4 oz. each)

In shallow dish (like a 9x13 inch glass baking dish) combine oil, lemon juice, oregano, salt, and pepper. Add chicken.
Refrigerate 2-3 hours. Drain and discard marinade.
Grill or BBQ chicken until juice runs clear and center is no longer pink (160 degrees).

I have had this on a green salad with the chicken warm, and with it cold. It is great either way.

Note: If, the next day, you are looking for a little protein to add to your spaghetti lunch -- DO NOT use this chicken. The oregano/pepper kick does not mesh well with cheese/garlic tomato sauce. It's gross. Consider yourself warned!

This is a great chicken recipe for salads. The kick from the oregano and pepper is a great flavor additive to a green salad with ranch dressing. I hope you like it!

Oregano