Low Carb Baked Lime Chicken
Makes: 6 servings
6 medium bone-in chicken breast halves (3 pounds)
1/2 cup ReaLime® Lime Juice from Concentrate
2 tablespoons olive oil or cooking oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon onion salt
1/4 teaspoon pepper
Skin chicken if desired. Rinse chicken; pat dry. Place chicken in
plastic bag set in shallow dish. For marinade, combine ReaLime®,
oil, thyme, onion salt and pepper. Pour over chicken; seal bag.
Marinate in refrigerator 4 to 24 hours, turning occasionally.
Preheat oven to 375°F. Drain chicken, reserving marinade. Arrange
chicken, meaty side down, in 15x10-inch baking pan. Bake 25
minutes. Drain fat. Turn and brush with marinade. Bake 20 to 30
minutes longer or until tender and no longer pink.
Nutrition facts per serving:
226 cal., 11 g total fat (3 g sat. fat), 83 mg chol.,
138 mg sodium, 1 g carbo, 0 g fiber, 29 g pro.
Makes: 6 servings
6 medium bone-in chicken breast halves (3 pounds)
1/2 cup ReaLime® Lime Juice from Concentrate
2 tablespoons olive oil or cooking oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon onion salt
1/4 teaspoon pepper
Skin chicken if desired. Rinse chicken; pat dry. Place chicken in
plastic bag set in shallow dish. For marinade, combine ReaLime®,
oil, thyme, onion salt and pepper. Pour over chicken; seal bag.
Marinate in refrigerator 4 to 24 hours, turning occasionally.
Preheat oven to 375°F. Drain chicken, reserving marinade. Arrange
chicken, meaty side down, in 15x10-inch baking pan. Bake 25
minutes. Drain fat. Turn and brush with marinade. Bake 20 to 30
minutes longer or until tender and no longer pink.
Nutrition facts per serving:
226 cal., 11 g total fat (3 g sat. fat), 83 mg chol.,
138 mg sodium, 1 g carbo, 0 g fiber, 29 g pro.
