Lime And Mint Chicken Recipes

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ONE-PAN HONEY LIME CHICKEN RECIPE BY TASTY



One-Pan Honey Lime Chicken Recipe by Tasty image

Here's what you need: green bell pepper, red bell pepper, onion, olive oil, salt, pepper, chicken breast, parchment paper, honey, low sodium soy sauce, garlic, lime

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

½ green bell pepper, sliced
½ red bell pepper, sliced
¼ onion, sliced
olive oil
salt, to taste
pepper, to taste
1 chicken breast
parchment paper
2 tablespoons honey
1 tablespoon low sodium soy sauce
1 clove garlic, minced
1 lime, half for the juice, half for slices

Steps:

  • Preheat oven to 450°F (230°C).
  • Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
  • Tear off a sheet of parchment paper, large enough to fold into a packet.
  • Mix honey, garlic and soy sauce.
  • Place bell peppers and chicken breast on top of parchment paper. Season with salt, and pepper, honey soy garlic sauce.
  • Squeeze lime juice on afterwards and garnish with lime slices.
  • Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
  • Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
  • Enjoy!

Nutrition Facts : Calories 188 calories, Carbohydrate 17 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, Sugar 13 grams

MINT CHICKEN



Mint Chicken image

A favorite family recipe that my Mom has made for hundreds of guests. Fresh lemon juice and mint leaves are a must! Serve over hot cooked white rice.

Provided by TXGIRLSX3

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 20m

Yield 4

Number Of Ingredients 6

2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 clove garlic, crushed
½ cup all-purpose flour
½ cup margarine
¼ cup fresh lemon juice
½ cup chopped fresh mint leaves

Steps:

  • In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
  • Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 13.9 g, Cholesterol 34.2 mg, Fat 23.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 301.8 mg, Sugar 0.7 g

GARLIC LIME CHICKEN



Garlic Lime Chicken image

"I love garlic, and this golden-brown chicken with its fragrant spices and citrus tang is an excellent way to showcase its popular flavor," writes Dorothy Smith of El Dorado, Arkansas.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup lime juice
1/4 cup cider vinegar
6 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon dried coriander
2 teaspoons pepper
1 teaspoon salt
1 teaspoon paprika
8 bone-in chicken breast halves (8 ounces each)
1/4 cup vegetable oil

Steps:

  • In a large resealable plastic bag, combine the lime juice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Discard marinade. In a skillet, brown chicken on all sides in oil. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reaches 170° and juices run clear.

Nutrition Facts :

SPICY MINT CHICKEN



Spicy Mint Chicken image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 14

3 tablespoons oil
5 Thai chiles, chopped
2 cloves garlic, chopped
1 cup ground chicken
2 tablespoons oyster sauce
1 teaspoon fish sauce
1 teaspoon light soy sauce
1 teaspoon dark mushroom soy sauce
1 teaspoon sugar
3 serrano chiles, sliced
Pinch ground black pepper
2 cups Thai holy basil leaves (can substitute Thai sweet basil or Italian basil)
Cooked rice, for serving
1 cup mixed thinly sliced green and red bell peppers

Steps:

  • Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.

SPICY CHICKEN PEPERONATA WITH LIME AND MINT DRESSING



Spicy Chicken Peperonata with Lime and Mint Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Onion     Tomato     Sauté     Quick & Easy     Low Cal     Dinner     Lime     Mint     Bell Pepper     Healthy     Chile Pepper     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

6 tablespoons olive oil, divided
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
1/2 teaspoon ground coriander
4 skinless boneless chicken breast halves (5 to 6 ounces each)
2 bell peppers (preferably 1 red and 1 yellow), cored, seeded, sliced into 1/4-inch-wide strips
1 large fresh poblano chile,* cored, seeded, thinly sliced
1/2 medium red onion, thinly sliced

Steps:

  • Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper.
  • Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
  • Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
  • *Often called a pasilla; available at some supermarkets and at speciality food stores and latin markets.

HONEY-LIME CHICKEN



Honey-Lime Chicken image

An easy weeknight dinner for honey-lime chicken with ingredients most people have on hand.

Provided by IvyK

Categories     Skillet Chicken Breasts

Time 20m

Yield 2

Number Of Ingredients 8

⅓ cup all-purpose flour
¼ teaspoon cayenne pepper
10 ounces boneless, skinless chicken breast, cut into strips
1 tablespoon butter
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce

Steps:

  • Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
  • Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
  • Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 41.8 g, Cholesterol 88.4 mg, Fat 8.9 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 4.5 g, Sodium 132 mg, Sugar 24.5 g

YOGURT-MINT MARINATED CHICKEN



Yogurt-Mint Marinated Chicken image

Make and share this Yogurt-Mint Marinated Chicken recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

5 bone-in skinless chicken breast halves
1 teaspoon coarse salt
1 tablespoon fresh lemon juice
1 cup plain low-fat yogurt
1/2 cup chopped of fresh mint
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1 teaspoon garam masala
1/2 teaspoon chili powder

Steps:

  • Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside.
  • Blend remaining ingredients; toss well to mix and then coat chicken.
  • Seal bowl with plastic wrap and refrigerate for 24 hours.
  • Preheat oven to 400* F.
  • Place chicken on a foil-lined baking sheet and bake for 35 minutes.

Nutrition Facts : Calories 174.5, Fat 4, SaturatedFat 1.2, Cholesterol 78.5, Sodium 643.9, Carbohydrate 5.4, Fiber 0.8, Sugar 3.6, Protein 28.1

SPICE & LIME CHICKEN



Spice & lime chicken image

A low fat chicken dish with plenty of spice

Provided by Jo Pratt

Categories     Dinner, Lunch, Main course, Supper

Time 23m

Number Of Ingredients 10

150ml pot natural yogurt
1 tbsp vegetable oil
1 tsp medium curry powder or paste
pinch chilli powder
juice 1 lime
1 garlic clove , crushed
4 skinless boneless chicken breasts
1 red or green pepper , deseeded and cut into large chunks
1 onion , halved and cut into large chunks
steamed rice and ready-made raita, to serve

Steps:

  • In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.
  • Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.

Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 36 grams protein, Sodium 0.3 milligram of sodium

LIME AND MINT CHICKEN



Lime and Mint Chicken image

When you have left over roast chicken this is a tasty and cool meal for one that's easily doubled if necessary.

Provided by Sackville

Categories     Chicken

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

200 g green beans, sliced into thin strips
10 cherry tomatoes, halved
8 mint leaves, minced
1 piece roast chicken
1 tablespoon lime juice
2 tablespoons olive oil
1 tablespoon finely snipped chives
salt and black pepper

Steps:

  • Bring a medium sized saucepan of water to the boil.
  • Drop the beans into the boiling water with a pinch of salt.
  • Boil for 2-3 minutes until the beans are just tender.
  • Discard the chicken skin and any fat and tear bite-size pieces off the bone.
  • Season the shredded chicken, with salt and pepper.
  • Pour the lime juice into a bowl and whisk with olive oil until thick.
  • Stir the beans into the dressing and then add the tomatoes, chicken, mint and chives.
  • Toss and leave to sit for a few minutes, until the flavours meld together.
  • Toss again and eat.

Nutrition Facts : Calories 342.5, Fat 27.6, SaturatedFat 3.9, Sodium 22.8, Carbohydrate 23.8, Fiber 9.7, Sugar 7.9, Protein 5.7

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