I’ve mentioned before that Nathan is a chicken lover, so when I get the seal of approval on a chicken recipe, I know it’s good enough to share.
This chicken is spicy, tangy, and a little sweet; a little bit of everything good. It really hit the mark and we were more than pleased to have leftovers for lunches this week, especially Nathan, as I’m spending my Friday and weekend at FitBloggin’!
Chipotle Honey Lime Chicken
3, 1lb split chicken breasts
*Your favorite creole-type seasoning [I use Todd’s Bayou Dirt]
2 chipotle peppers in adobo, chopped
3 tbsp honey
2 garlic cloves, minced
Zest and juice of 1 lime
1 tbsp low sodium soy sauce
Preheat oven to 375°F. Season the chicken liberally with your spice mixture and place on a wire rack on a baking sheet. Place in the oven for about 35 minutes.
While the chicken is in the oven, mix the rest of the ingredients in a bowl. After about 35 minutes, take the chicken out and baste with the sauce. Put the chicken back in the oven for another 10 minutes.
Remove the chicken from the oven and baste one more time. Return the chicken to the oven for about another 5 minutes, or until cooked completely through.
Take the chicken out of the oven and let rest about 5 minutes before digging in!
I served this with roasted brussel sprouts and broccoli. It would also be great sliced up and served over brown rice or quinoa with other roasted or steamed vegetables.
183 Calories / 5g Fat / 11g Carbs / 1g Fiber / 9g Sugar / 26g Protein
*If you don’t have a creole-type seasoning, you can combine the following spices to taste: Salt, black pepper, paprika, onion powder, garlic powder, cayenne pepper, chili powder, chipotle powder, oregano, basil, parsley, thyme, sage, and rosemary. If you don’t have all of those spices, don’t fret! Just season with your favorite combo!
Foodie Friday Fun!
Foodie Friday is my way of sharing some of my favorite recipes from the week for those of you that want to try them out over the weekend and I want you to share yours too! Post your favorite recipe that you made this week and share it with me! Click the link below to add yours.