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Tropical Lime Chicken

 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).
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.