Coconut Ginger Lime Chicken

Name: Coconut Ginger Lime Chicken
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 serving(s)
Ingredients: 4 (4 ounce) boneless skinless chicken breasts; cooking spray; 2 teaspoons gingerroot, finely grated; 2 teaspoons lime zest; 1/4 cup lime juice (about 2 limes); 2 tablespoons light coconut milk; 1 teaspoon brown sugar; 1/2 teaspoon canola oil; 1 pinch cayenne pepper (to taste)

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Recipe by justcallmetoni

An offspring of the recent RSC #9, this recipe was inspired by some leftover light coconut milk. Despite it's odd origins this chicken is light, easy and delicious. You could give it a more Thai feel with the addition of nam pla or a more Caribbean flair by replacing the cayenne with a small amount of finely diced scotch bonnet peppers. While I prepared this on my George Foreman, certain it would work equally well on an outdoor grill. (As per WW Recipe Builder, 3 pts per serving.)

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READY IN: 13mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

(4 ounce) boneless skinless chicken breasts
cooking spray
Marinade
2

teaspoons gingerroot, finely grated
2

teaspoons lime zest
¹⁄₄

cup lime juice (about 2 limes)
2

tablespoons light coconut milk
1

teaspoon brown sugar
¹⁄₂

teaspoon canola oil
1

pinch cayenne pepper (to taste)

DIRECTIONS

Place all ingredients for the marinade in a non-reactive container or resealable bag.
Add the chicken cutlets and marinate for 2 to 4 hours.
Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.

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