Black Pepper Lime Chicken Recipes

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LEMON PEPPER CHICKEN I



Lemon Pepper Chicken I image

A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.

Provided by LionHert65

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 1

Number Of Ingredients 4

2 teaspoons butter
1 tablespoon ground black pepper, divided
1 skinless, boneless chicken breast half
1 tablespoon fresh lemon juice

Steps:

  • Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
  • Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Nutrition Facts : Calories 221.6 calories, Carbohydrate 5.5 g, Cholesterol 89.9 mg, Fat 9.8 g, Fiber 1.8 g, Protein 28.1 g, SaturatedFat 5.6 g, Sodium 137.3 mg, Sugar 0.4 g

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY



Zesty Lime Chicken Black Bean And Rice Recipe by Tasty image

Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper

Provided by Nathan Ng

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

4 chicken thighs
1 cup white rice
1 ½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cup fresh cilantro, chopped
1 can black beans, drained
1 lime
salt, to taste
pepper, to taste

Steps:

  • Season both sides of the chicken thighs with salt and pepper.
  • In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
  • Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
  • Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
  • Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
  • Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
  • Serve the chicken over rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams

BLACK PEPPER CHICKEN STIR-FRY



Black Pepper Chicken Stir-Fry image

I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

Steps:

  • In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

PEPPER LIME CHICKEN



Pepper Lime Chicken image

This comes from Better Homes & Gardens (celebrating the promise) I really like this chicken hope you do too! It has you broil it but I usually just bake at 350 for about 30 min. It also calls for 6 chicken breasts but can be reduced I usually only make about 3 due to my family size. Prep time is also marinating time.

Provided by Proud Veterans wife

Categories     < 60 Mins

Time 52m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breast halves
1 teaspoon lime zest, finely shredded
1/3 cup lime juice
3 tablespoons cooking oil
1 teaspoon dried thyme or 1 teaspoon basil, crushed
1/2 teaspoon black pepper, coarsly ground
1/4 teaspoon salt
2 garlic cloves, minced
salsa (optional)
lime wedge (optional)

Steps:

  • Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme (or basil), pepper, salt, and garlic. Pour over chicken seal bag. Marinate in refrigerator for 30 minutes.
  • Preheat broiler. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.
  • Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. Broil for 6 to 8 minutes more or until chicken is no longer pink (170'F). If desired serve with salsa and lime wedges.

CHICKEN WITH BLACK PEPPER LEMON MARINADE



Chicken with Black Pepper Lemon Marinade image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 6

Juice of 1 lemon
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon black peppercorns, crushed
4 chicken breasts, skinless and boneless
Salt

Steps:

  • In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.

CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS



Chili-Lime Chicken with Corn and Black Beans image

Here, tender chicken breast is seasoned with a flavorful chili-lime rub, then skillet cooked and served atop a saute of hearty black beans, sweet corn, and fresh tomatoes warmed until barely bursting. It is made savory and given a gentle heat with onion, garlic, and a kiss of jalapeno. (If you like a lot of heat, feel free to add more jalapeno and/or more cayenne in the rub for the chicken.) Finished with a bright note of lime juice, fresh cilantro, and creamy avocado, this is a colorful, satisfying meal that is on point any season of the year, and destined to become a go-to favorite.

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 teaspoon chili powder
1/2 teaspoon finely grated lime zest
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/2 teaspoon salt, divided
Pinch of cayenne pepper
1 1/2 pounds boneless, skinless chicken breast, pounded to 1/2-inch thickness
2 tablespoons olive oil, divided
1/2 small onion, chopped
1 tablespoon seeded and minced jalapeno pepper
1 garlic clove, minced
One 15-ounce can low-sodium black beans, drained and rinsed
1 pint grape tomatoes, halved
1 1/2 cups corn kernels, from 1 large or 2 small ears fresh corn, or frozen
1 ripe avocado, pitted, peeled, and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons fresh cilantro leaves

Steps:

  • Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
  • Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
  • Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
  • Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
  • Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

SWEET AND SPICY LIME CHICKEN



Sweet and Spicy Lime Chicken image

This was an 'on-the-fly' recipe I came up with while trying to avoid the same-old chicken dinner. If you prefer more heat, leave the seeds and ribs of the jalapeno in before pureeing.

Provided by Samantha Jones

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h50m

Yield 6

Number Of Ingredients 12

1 jalapeno pepper
4 cloves garlic
1 shallot
3 tablespoons olive oil, divided
salt and ground black pepper to taste
½ teaspoon dried parsley
½ teaspoon dried thyme
6 skinless, boneless chicken thighs
½ cup white wine
1 lime, juiced
1 tablespoon honey, or more to taste
½ cup chicken broth

Steps:

  • Puree jalapeno pepper, garlic, shallot, and 1 tablespoon olive oil, salt, and black pepper in a food processor. Add parsley and thyme; process again to integrate.
  • Rub the jalapeno pepper mixture evenly onto the chicken thighs, place onto a platter and cover with plastic wrap; marinate in refrigerator at least 1 hour, up to 24 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons olive oil in an oven-safe skillet over medium-low heat. Cook chicken thighs in hot oil until golden brown, about 5 minutes per side. Transfer chicken to a platter, retaining drippings in the skillet.
  • Reduce heat under the skillet to low. Pour wine into the pan; bring to a boil while scraping the browned bits of food from the bottom of the pan with a flat-edged wooden spoon. Stir lime juice and honey into the wine; bring to a simmer and cook until the volume of the liquid reduces slightly, about 5 minutes. Return chicken to the skillet. Pour broth over the chicken.
  • Transfer skillet to preheated oven and bake until the sauce has thickened and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 287.6 calories, Carbohydrate 6.3 g, Cholesterol 71 mg, Fat 18.6 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.2 g, Sodium 67.2 mg, Sugar 3.5 g

LIME & PEPPER CHICKEN WRAPS



Lime & pepper chicken wraps image

These tasty wraps are great for a relaxed meal, and they're really easy to make

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 8

4 skinless chicken breasts , each cut into 6 strips
zest and juice 2 limes
2 tsp black peppercorns , coarsely crushed
1 tbsp sunflower oil
8 tortillas wraps
200g tub guacamole (or make your own)
1 Little Gem lettuce , shredded
148ml low-fat natural yogurt tub

Steps:

  • Toss the chicken with the lime zest and juice, pepper, oil and a little salt. Cook on a griddle pan or barbecue for 6-8 mins, turning until evenly cooked and nicely browned.
  • Heat the tortillas in the microwave, following pack instructions. Spread a little guacamole over each tortilla, top with some lettuce and chicken, then drizzle over the yogurt. Roll up and enjoy.

Nutrition Facts : Calories 464 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 2.85 milligram of sodium

BLACK PEPPER LIME CHICKEN



Black Pepper Lime Chicken image

Make and share this Black Pepper Lime Chicken recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs meaty chicken pieces
1 teaspoon finely shredded lime peel
1/4 cup lime juice
1 tablespoon cooking oil
2 garlic cloves, minced
1 teaspoon dried thyme
1/2-1 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • Place chicken pieces,bone side up on the unheated rack of a broiler pan.
  • Broil 4-5 inches from heat about 20 minutes or until light brown.
  • Meanwhile for glaze,in a small bowl stir together lime peel,lime juice,oil,garlic,thyme, pepper and salt.
  • Brush chciken with glaze.
  • Turn chicken brush with more glaze.
  • Broil 5-15 minutes more until chicken is no longer pink.

Nutrition Facts : Calories 408.6, Fat 29.4, SaturatedFat 7.9, Cholesterol 129.4, Sodium 267, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 32.3

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