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Tropical Lime Chicken Recipe

Tropical Lime Chicken Recipe photo by Taste of Home

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"This recipe has long been a favorite of my family. I found it many years ago in a recipe book and altered it to please our tastebuds. Every time I make it, I alter the salsa. You can add papaya, green pepper or any other healthy ingredients you prefer. " —Jennifer Eilts, Lincoln, Nebraska

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Tropical Lime Chicken Recipe

Prep: 20 min. + marinating Cook: 10 min.

Yield: 4 Servings

20 10 30

Ingredients

SALSA:
1/2 cup pineapple tidbits
1 medium kiwifruit, peeled and chopped
1/4 cup chopped sweet red pepper
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon crushed red pepper flakes
CHICKEN:
3 tablespoons plus 1-1/2 teaspoons lime juice
1 tablespoon canola oil
1 teaspoon grated lime peel
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 cup uncooked couscous

Directions

In a small bowl, combine the salsa ingredients; cover and refrigerate until serving.
In a large resealable plastic bag, combine the lime juice, oil, lime peel, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.
Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 3 in. from the heat for 5-6 minutes on each side or until juices run clear. Meanwhile, cook couscous according to package directions. Serve with chicken and salsa. Yield: 4 servings (1 cup salsa).

Nutritional Facts 1 chicken breast half with 1/2 cup couscous and 1/4 cup salsa equals 371 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 135 mg sodium, 49 g carbohydrate, 3 g fiber, 30 g protein.

Originally published as Tropical Lime Chicken in Taste of Home April/May 2008, p33

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Tropical Lime Chicken

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Reviewed on Mar. 15, 2013 by DeAnna2008

Excellent recipe and it lends itself to alterations to suit your family's taste. I used the canned pineapple juice with the lime for the marinade and shortened the time to 30 minutes. My family likes a little sweeter salsa, so I upped the honey a bit. It was delicious. I also finished off the chicken in the oven at 400 for about 15 minutes after browning it on the stove top. It was very tender and tasty. This recipe is a keeper!

Reviewed on Jun. 13, 2011 by Ratlova30

This recipe had mixed reviews between me and my mother but all in all we enjoyed it very much and was indeed quick to make. My mother loved the salsa but thought the chicken was too tangy and I loved the chicken and hated the salsa. We substituted peach bits for the bell pepper as neither of us are fans of peppers and I didn't put chilly flakes in, moms a spice wuss. Very good recipe though and I encourage people to try it.

Reviewed on Jul. 09, 2009 by Notty

I've made this twice and get raves each and every time:)

Reviewed on Apr. 08, 2008 by tcarder

YUM! I've used a similar recipe that I came up with & everybody always raves! I add fresh cilantro to whatever fresh veggies & fruits from the farmers market along with whatever other herbs are available for the salsa and add refrig'd horseradish (or fresh if it's available at the farmers market - I like it a little kicked up, obviously!!). Extra YUM - and like she said the salsa is a go-to recipe - use what sounds good or is available at the time. BTW - I'm from Lincoln, NE TOO!!! :-)