Serving Size: 2 thighs
Fat: 11.2 g
Protein: 23.8 g
Carb: 1.5 g
Fiber: 0.2 g
Baked Chicken with Dijon and Lime
8 small chicken thighs, skin removed
3 tbsp Dijon mustard
1 tbsp light mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
1. Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
2. Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried cilantro. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.