Thursday, April 11, 2013

Citrus Chicken

  • 1/4 cup orange juice
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon grated orange rind
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 pound skinless, boneless chicken breast cutlets
  • 1 tablespoon olive oil
  • Cooking spray
  • 6 cups bagged prewashed baby spinach


  • Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done.
  • Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

Yield: 4 servings
Amount per serving
Calories: 183
Calories from fat: 24%
Fat: 4.9g
Saturated fat: 0.9g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 0.7g
Protein: 27.4g
Carbohydrate: 7.1g
Fiber: 2.1g
Cholesterol: 66mg
Iron: 2.3mg
Sodium: 278mg
Calcium: 50mg

Recipe by Melanie Barnard, Cooking Light

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