Cooking Light's Citrus Chicken Cutlets |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a fast, easy, and healthy recipe that makes a very moist and flavourful chicken. If you double the marinade you can pour it over some rice and have a complete (and delicious) dinner. Also, if you have the time, let the chicken marinate for longer- it will be even juicier. The marinade would also work well with a mild fish. Recipe is from Cooking Light Magazine (October 2006). Ingredients:
1/4 cup orange juice |
1/2 teaspoon grated lime rind |
2 tablespoons fresh lime juice |
2 tablespoons chopped fresh thyme |
2 teaspoons bottled minced garlic |
1 teaspoon grated orange rind |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1 lb skinless boneless chicken cutlet |
1 tablespoon olive oil |
cooking spray |
6 cups bagged prewashed baby spinach |
Directions:
1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
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