Since entering this weight loss challenge I have tried to increase my protein intake. So I try to get in as much as I can throughout the day and chicken is about the easiest source of protein to prepare for dinner. But I’m getting bored with my recipes so I found this one that I could easily tweek with the ingredients I had on hand. Originally honey lime chicken, I substituted lemons because that’s what I had. Instead of an outdoor grill I used my George Forman which comes in handy during the winter months and makes cooking low-fat meals possible. I served the chicken, sliced over a quinoa salad that I kinda threw together using whatever was in the fridge. The chicken was very moist and I used the leftovers for a wrap the next day. I think this marinade could also be nice on a white fish like tilapia and grilled the same way or sautéed in a pan with a little bit of olive oil. Here’s the original pin and here’s the recipe:
PS: this is a great weeknight meal for the family.
Recipe courtesy of unsophisticook.com
Yield: 4 chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon lime or lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon fresh garlic, chopped or pressed
- 4 large chicken breasts, whole or sliced
- Add soy sauce, lime or lemon juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
- Place chicken in a large Ziploc bag and pour the marinade in. Marinate in the refrigerator for at least 30 minutes. I prefer to do it for about four hours.
- After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
Note: If you are cooking on a George Forman grill, preheat to 425 and cook for about the same time, until cooked through.
Quinoa Salad (serves 4 sides)
- 2 cups cooked quinoa
- 1 Tbsp olive oil
- 1/2 red onion, chopped
- 1/2 red, orange or yellow onion, chopped
- 1 clove garlic
- 1 cup cooked edamame beans
- 1 Tbsp low sodium soy sauce
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- salt and pepper
Heat 1 Tablespoon olive oil in saute pan. Add onion, peppers and garlic and cook on medium heat till soft, about 8 minutes. Meanwhile using a whisk, mix together soy sauce, lemon juice and olive oil in a small bowl. Set aside. Add cooked quinoa to onion/pepper mix and heat till warm. Add edamame and soy sauce/lemon mix. Cook till heated through. Season with salt and pepper. Serve warm.