Monday, December 7, 2009

Garlic-Lime Chicken with Olives

I have another quick weeknight meal to share with you. This time of year I struggle with getting a healthy meal on the table. I know I need help when I see the KFC commercials and think to myself that looks like a good solution. Not!! It is a solution filled with fat and sodium. Just what my family doesn’t need. I’ll admit I do get take out occasionally, but I like to reserve it for emergencies only. I want to put a healthy meal on the table as often as possible, and this is one of the recipes that makes sitting down to a family meal a little easier.

Garlic-Lime Chicken with Olives is a Robin Miller recipe I found on the Food Network website. She created the recipe knowing she was going to use the chicken for two more meals. I’ve made this recipe a couple of times using only one pound of chicken for one meal, but this time I decided to see how the chicken faired as leftovers. We ate the chicken one night and I used the leftovers for tostadas with Elva's Salsa, and I still had enough chicken left to have some on my salad for lunch one day.

I enjoyed Garlic-Lime Chicken with Olives, but I really liked having the chicken already prepared for another meal. My family liked this chicken the first night, and they really liked the chicken on the tostadas.

Garlic-Lime Chicken with Olives
Adapted from Robin Miller's recipe at
Cooking spray
3 pounds boneless skinless chicken breasts
1 cup diced onion
3 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon molasses
2 teaspoons Worchester sauce
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
½ cup pitted and sliced kalamata olives

Preheat oven to 400° F. Coat a large roasting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt and black pepper, and toss to coat. Transfer the chicken to the prepared pan and pour over any remaining marinade. Arrange the olives over and around the chicken in the pan, and roast for 30 to 35 minutes until the chicken is cooked through. Serve some of the chicken right away, and reserve the remaining chicken for another use.



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