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Nutrition Facts
Serving Size 1 (131g) Recipe makes 4 servings The following items or measurements are not included below: 2 teaspoons lime zest 2 tablespoons light coconut milk
Calories 138
Calories from Fat 17		(12%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 74mg		3%
Potassium 315mg		9%
Total Carbohydrate 2.6g		0%
	Dietary Fiber 0.1g	0%
	Sugars 1.4g
Protein 26.3g		52%
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Coconut Ginger Lime Chicken

Recipe #218795 | 13 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Mar 25, 2007

An offspring of the recent RSC #9, this recipe was inspired by some leftover light coconut milk. Despite it's odd origins this chicken is light, easy and delicious. You could give it a more Thai feel with the addition of nam pla or a more Caribbean flair by replacing the cayenne with a small amount of finely diced scotch bonnet peppers. While I prepared this on my George Foreman, certain it would work equally well on an outdoor grill. (As per WW Recipe Builder, 3 pts per serving.)

SERVES 4 (change servings and units)

Ingredients

4 (4 ounce) boneless skinless chicken breasts
cooking spray

Marinade

2 teaspoons gingerroot, finely grated
2 teaspoons lime zest
1/4 cup lime juice (about 2 limes)
2 tablespoons light coconut milk
1 teaspoon brown sugar
1/2 teaspoon canola oil
1 pinch cayenne pepper (to taste)

Directions

1
Place all ingredients for the marinade in a non-reactive container or resealable bag.
2
Add the chicken cutlets and marinate for 2 to 4 hours.
3
Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.

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Featured Reviews for This Recipe

From: Boomette

On Aug 5, 2007

The chicken was good. But we could only taste the lime. I couldn't taste the ginger and coconut. And even not the cayenne pepper. Maybe next time, I would omit the lime zest. Maybe add more of coconut milk. The chicken was tender and we cooked it on the barbecue. Thanks Toni