Recipe
Lime Salsa Chicken
Prep Time: 35 min
Cook Time: 30 min
Serves: 6
This flavourful, Mexican-inspired marinade is so easy to prepare, and results in juicy, lightly spiced chicken.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1/2 cup (125 mL)
salsa
1 tbsp (15 mL)
Dijon mustard
2 tbsp (30 mL)
lime juice, fresh
6
boneless, skinless chicken thighs
1 tbsp (15 mL)
vegetable oil
1/2 cup (125 mL)
low-fat plain yogurt
1 tsp (5 mL)
sugar
1 1/2 cup (375 mL)
brown rice
1
lime (optional garnish)
Instructions
1
In a medium size bowl, mix together salsa, mustard and lime juice. Add skinless chicken thighs and turn to coat. Cover and marinate in the refrigerator for 30 minutes or overnight.
2
Cook the brown rice in unsalted water according to package directions.
3
Heat oil in a large non-stick skillet over medium heat. Remove chicken from marinade and add to skillet. Sauté until browned on both sides and juices run clear – about 9 minutes per side (end temperature of 165°F / 74°C).
4
Remove chicken from skillet leaving sauce behind. Add rest of marinade and bring to boil. Whisk in yogurt and sugar until heated through.
5
To serve place a piece of chicken alongside a scoop of brown rice. Top with sauce and garnish with a lime wedge.