Print Options

Back to Tropical Lime Chicken >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Tropical Lime Chicken

"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

4 ServingsPrep: 20 min. + marinating Cook: 10 min.

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

2 of 2

Tropical Lime Chicken (continued)

Directions (continued)

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).

Nutrition 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.