You are here

Coconut-Lime Chicken & Snow Peas

Coconut-Lime Chicken & Snow Peas

Nutrition Facts
  • cal. (kcal) 186
Coconut-Lime Chicken & Snow Peas
  • Makes: 2 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 14

Ingredients

  • 1 cup "lite" coconut milk , (see Tips for Two)
  • 1/4 cup lime juice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 8 ounces chicken tenders
  • 4 cups shredded romaine lettuce
  • 1 cup shredded red cabbage
  • 1 cup sliced snow peas
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons minced red onion

Directions

  1. Preheat oven to 400 degrees F . 2 . Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.
  2. Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
  3. Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.
  4. Tips: Tips for Two: Refrigerate leftover coconut milk for up to 4 days or freeze for up to 2 months. Use to make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; make a Pineapple-Coconut Frappe.
  5. MAKE AHEAD TIP: The dressing (Step 2) will keep for up to 2 days.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 186 cal., 3 g total fat (1 g sat. fat), 67 mg chol., 191 mg sodium, 14 g carb. (4 g fiber), 29 g pro.

Love it? Share now!

Comments

Loading comments...