RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3098
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| Recipe Name: |
Garlic-Lime Chicken with Olives - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Mediterranean |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound chicken breast, boneless, skinless
2 Teaspoons worcestershire sauce
0.5 Cup olives, Kalamata pitted and sliced
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Directions:
Preheat oven to 400 degrees.
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. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through. Serve 1/3 of the chicken tonight and reserve remaining chicken in the refrigerator for other meals. |
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| Nutrition per Serving: |
| Calories: |
194 |
Total Carbs: |
11.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
64.0 |
Fat: |
2.2 |
Protein: |
28.38 |
| Fiber: |
0.66 |
Sodium: |
349.71 |
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