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.


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)


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.