Spicy Chicken in Garlic-Lime Broth
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I’ve been in a bit of a chicken rut lately. All I’ve been making is either chicken enchiladas or some time of stir-fried chicken. I want to make chicken that tastes good and I need to make chicken that is healthier. I found both of those things in this chicken.
First let me tell you that I love garlic and I love lime. I don’t feel like you can do much wrong with either of them and I absolutely love the flavor pairing of them together. The spiciness of the chicken comes from the spice rub that is placed on the chicken before it is sauteed. The garlic lime broth is added at the end for an extra flavor burst.
I really enjoyed this meal. It is healthy, flavorful, and delicious. It’s a great weeknight meal because it’s ready in about 20 minutes. I served it over top of rice and the rice absorbed all the goodness from the garlic lime broth. It was even better the next day when I took it to work for my lunch. Next time I want to try it over pasta.
Spicy Chicken in a Garlic-Lime Broth (adapted from A Taste of Home Cooking)
1 T. olive oil
1 pound boneless, skinless chicken breasts
1 t. Kosher salt
1 T. olive oil
1 pound boneless, skinless chicken breasts
1 t. Kosher salt
1 t.black pepper
1 t. red pepper
2 t. cumin
1 t. garlic powder
1/2 t. herbs de provence
1/2 t. thyme
1 t. paprika
4 cloves garlic, chopped
1/3 c. white wine
1 c. chicken broth
2 limes, juiced
Zest from 1 lime
4 cloves garlic, chopped
1/3 c. white wine
1 c. chicken broth
2 limes, juiced Zest from 1 lime
1. Place the chicken breasts in between two pieces of plastic wrap and pound until they are very thin.
2. Heat olive oil in a saute pan over medium-high heat. Mix all of the spices together in a small bowl.
3. Rub the chicken with the spice mix and add to the pan. Saute 4-5 minutes per side until cooked through. Remove from the pan and keep warm.4. Add a splash of olive oil to the pan and add the garlic. Saute for 2 minutes. Deglaze pan with the white wine, scraping up the brown bits. Add in the chicken broth, lime juice, and lime zest and bring to a simmer.
5. Return chicken to the pan, spoon the sauce over the chicken, and let simmer just a few minutes. Serve on top of rice.
This post linked to:
What’s Cooking Wednesday, Cast Party Wednesday,
I’m back to say I made this. I pinned another one of your photos to my Recipes I tried…. 😉 Thank you!
This looks so yummy and I can’t wait to try it out. I am looking for new things to make right now because I am just so stinkin sick of all our usuals! This just might make a new staple for us!
Looks delicious. I am always in a cooking rut period. Ready in 20 minutes works for me!
I am always looking to spice up the chicken; I haven’t thought about lime and garlic… sounds yummy! I wonder if this recipe would work with a turkey breast? hmm… maybe I’ll try it! Thanks for sharing.
Looks yummy! I was on a red, yellow and orange peppers kick for a while. Every dish I made had them in it! 🙂 Now I am kinda on to a bunch of different things.
This looks yummy! 🙂
Oh – this looks yummy! Maybe it would be good over couscous… hmm….
YUM! I’ll have to try this. Always looking for new chicken recipes. Thanks!
Mommy J
http://mommiesbeingmommies.blogspot.com
Glad you liked it! I love this one. Over pasta is great but it doesn’t soak up the sauce the way rice does. Great idea!