Cook up a Mexican-inspired feast with this lime chicken dinner idea.
Ingredients
- 2 limes
- 2 garlic cloves, crushed
- 1/3 cup olive oil
- 4 (440g) chicken thigh fillets, trimmed, halved
- 3 vine-ripened tomatoes, cut into thin wedges
- 2 Lebanese cucumbers, halved lengthways, sliced
- 1/2 small red onion, thinly sliced
- 2 tablespoons roughly chopped fresh coriander leaves
- 4 flour tortillas
- Olive oil cooking spray
- 2 teaspoons Mexican chilli powder
- Lime wedges, to serve
Method
- Step 1Finely grate rind from 1 lime. Reserve rind. Juice limes. Combine garlic, 2 tablespoons lime juice and 1/4 cup oil in a shallow ceramic dish. Add chicken. Turn to coat. Season with salt and pepper.
- Step 2Combine tomatoes, cucumber, onion and coriander in a bowl. Drizzle with remaining oil and 1 tablespoon lime juice. Toss to combine.
- Step 3Heat a barbecue plate or chargrill on medium-high heat. Add chicken. Cook for 5 to 6 minutes each side or until cooked through.
- Step 4Spray each side of tortillas with oil. Sprinkle with chilli powder. Cook for 1 to 2 minutes each side or until brown and crisp. Cut into wedges. Sprinkle chicken with reserved lime rind. Serve chicken with lime wedges, salad and tortilla wedges.
- Low carb
- Lower gi
Nutrition
2170 kj
Energy
32.3g
Fat Total
6.7g
Saturated Fat
4.3g
Fibre
25g
Protein
77mg
Cholesterol
375mg
Sodium
28.7g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 3 tomatoes instead of vine-ripened and save around $1.62 in total.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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