Tuesday, August 17, 2010

Baked Chicken with Dijon and Lime

I tried this baked chicken from Gina's blog last week and it was a big hit around here.  We all loved it, even my 2 kids.  I served this chicken with some grilled veggies for my husband and I and some steamed veggies for the girls.  I'll definitely be adding this recipe to our monthly rotation. 

Servings:  4
Serving Size: 2 thighs
Calories: 214.4 
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
dried cilantro

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.

No comments:

Post a Comment