Coconut Chicken
I am a big coconut fan. I copy and save just about anything with coconut in it. So when I found this recipe in my e-mail box this week I had to save it. The best part about this recipe is that it is low fat: coconut milk has about half the calories of the regular stuff. The sauce is very mild but if it suits you, you can throw in some green chilies or something. Enjoy this Asian inspired dish alongside some sticky rice.
You will need:
3/4 cup lite coconut milk
1/4 cup reduced fat peanut butter
1 tbsp fish sauce (this can be found in the Asian section of your grocery store)
1 tbsp brown sugar
2 tbsp fresh lime juice
1 tbsp minced fresh ginger
1 1/4 pounds skinless, boneless chicken breasts
Directions:
Preheat oven to 400 degrees.
Whisk first six ingredients together in a medium bowl.
Place chicken in a baking dish.
Pour coconut mixture over chicken breasts.
Bake uncovered for 20-25 minutes, until chicken is cooked through.
Cilantro Lime Grilled Chicken
You will need:
4 limes
fresh cilantro
1/4 cup of olive oil
1/4 of an onion, chopped
Fajita seasoning or adobo
Directions:
Rub each chicken piece with either adobo or the fajita seasoning. Combine in a large Ziploc bag the lime juice, onion, and olive oil. Add the chicken to the Ziploc bag and refrigerate for at least four hours. Grill the chicken until the juices run clear.
Lemon Basil Chicken
This is almost the same idea as the Cilantro Lime Chicken. (Truth be told, my local supermarket was having a sale on herbs this week!) You can also substitute fish
You will need:
juice from 4 lemons
2 tablespoons of finely chopped onion
1 clove of garlic, chopped
fresh basil
1/2 stick of melted butter
Directions:
Chopped up the desired amount of basil. Mix together the chopped basil, the chopped onion, the chopped garlic clove, the juice from fresh lemons and the butter. Add the chicken and marinate in the refrigerator for at least 4 hours. You can bake or grill this chicken until the juices run clear!
Winter ’06 Families Cookbook
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