Tropical Chicken Soup Recipes

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TROPICAL GRILLED CHICKEN BREAST



Tropical Grilled Chicken Breast image

Living in South Florida, I get to enjoy a diverse culture, from all the Latin and Caribbean influence down here. Friends and family all enjoy this simple recipe, hope you do to . . .

Provided by DOLPHINROB13

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 47m

Yield 4

Number Of Ingredients 6

½ cup orange juice
½ lime, juiced
1 tablespoon honey
1 teaspoon crushed red pepper flakes
4 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro

Steps:

  • Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 8.9 g, Cholesterol 96.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 35.8 g, SaturatedFat 1.2 g, Sodium 85.6 mg, Sugar 7.1 g

TROPICAL CHICKEN SOUP



Tropical Chicken Soup image

I recently had an upset stomach and the doctor put me on a strict diet. This is a delicious dish that I came up with that I would be proud to serve my friends, sick or not. Coconut milk has been found to cure diarrhea while the other low-fiber ingredients are easy on the stomach. Enjoy!

Provided by Luckynum49

Categories     One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 4

4 raw boneless skinless chicken breast halves
4 bananas
1 liter coconut milk
500 g instant basmati rice

Steps:

  • Start heating up the coconut milk in the microwave or on the stove.
  • Cut up the chicken into bite-sized chunks and start them cooking in a frying pan on medium high. Butter or oil isn't necessary.
  • Prepare the instant rice and set aside.
  • Keep flipping the chicken and when the chunks looks about halfway cooked, add the bananas, peeled and broken into small chunks as well.
  • Mash the bananas up as you stir them together with the chicken.
  • Cook mixture until the chicken is fully white inside and out.
  • Add warm coconut milk and leave the mix over heat for a minute or two.
  • Serve over the rice. NOTE: This makes a sort of soup. If you want more of a chicken with sauce dish, add less coconut milk.

Nutrition Facts : Calories 1201.5, Fat 61.2, SaturatedFat 49.5, Cholesterol 75.5, Sodium 179.8, Carbohydrate 130.6, Fiber 7.4, Sugar 15.5, Protein 41.4

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