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Chef Erin's Recipe: Cilantro Lime Chicken

4 Chicken Breasts, 4 ounces each

Marinade:
2 Tbsp Olive Oil
1/4 tsp Fresh Garlic, chopped
1/4 tsp Fresh Ginger, chopped or pureed
1/4 tsp Fresh Lemongrass, chopped or pureed
2 Tbsp Lite Coconut Milk
1/3 Lime, juiced
1/2 tsp Lemongrass Curry Paste, or yellow curry paste
1 Tbsp Fresh Cilantro, chopped
Pinch of Turmeric
Pinch of Salt and Pepper

Combine all ingredients for the marinade; set aside.
Trim chicken breasts of all skin and fat.
Place chicken in marinade and toss to coat well.
Cover and refrigerate overnight.
Charbroil until an internal temperature of 165 degrees is reached.

Serves 4

Nutrition Info Per Serving: Calories 166, Carbohydrate <1g, Protein 23g, Fat 9g

Tip: This marinade can be turned into a delicious sauce for this chicken; strain marinade after removing chicken, combine with 1/2 cup lite coconut milk and cook on low heat, add more curry paste if stronger flavor is desired.

By Chef Erin