| Garlic Lime Chicken |
 |
| Expert's Note: This dish can be made ahead and frozen for up to nine months. The new Pizza Shelf organization freezer on the Frigidaire® upright freezers is a great place to store read-to-serve foods like this recipe. This durable, lightweight and low-profile shelf features ventilation and provides great airflow for freezing thin foods and containers while leaving room for the storage shelf area below. |
| Serves: |
6 |
| Prep Time: |
10 minutes |
| Cook Time: |
20-25 minutes |
| Freeze Time: |
18-24 hours |
| Ingredients for Garlic Lime Chicken: |
| |
| 6 |
boneless, skinless chicken breast halves |
| 5 |
tablespoons olive oil, divided |
| 2/3 |
cup freshly squeezed lime juice, divided |
| 2 |
teaspoons garlic, minced |
| 1 |
teaspoon onion powder |
| 3/4 |
teaspoon salt |
| 1/2 |
teaspoon black pepper, ground |
| 1/2 |
teaspoon paprika, ground |
| 1/2 |
teaspoon red pepper or cayenne pepper, ground |
| 1/3 |
cup green onion, sliced |
| 2/3 |
cup chicken broth |
| 1/4 |
cup fresh cilantro, chopped |
| 1 |
teaspoon corn starch |
| 1 |
tablespoon water |
Rinse and pat dry chicken breasts. Place chicken in a freezer zipper-top bag.
To make marinade, in a small bowl combine 3 tablespoons olive oil, 1/3 cup lime juice, garlic, onion powder, salt, pepper, paprika, and red pepper. Mix and pour marinade over chicken. Seal bag and turn to evenly coat the chicken breasts.
Remove air from bag and flatten chicken breasts to one layer and freeze on cookie sheet or flat surface. Thaw marinated chicken breasts in the refrigerator the night before day of use for dinner and prepare as follows:
Spray large skillet with vegetable oil spray; add 2 tablespoons olive oil, heat on medium heat. Remove chicken breasts from bag, and discard the remaining marinade. Sauté chicken breasts until golden brown about 5-7 minutes on each side. Remove chicken to a platter; add green onions to skillet and continue to sauté’ 1-2 minutes. Add 1/3 cup lime juice and chicken broth to skillet. Simmer for 2 minutes to slightly reduce sauce. Return chicken to broth in skillet, cover and continue to cook until chicken is tender and no longer pink 5-10 minutes. Top with cilantro. Combine corn starch and 1 tablespoon water and stir into liquid in a skillet. Cook until thickened. Serve over chicken.
This dish also works great when it is sliced cold and served in a salad or warm sliced in a flour tortilla with sautéed green and red peppers, beans, and avocado slices topped with salsa.
Recipe Created by The Healthy Housekeeper™, Laura Dellutri, on Behalf of Frigidaire Appliances
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