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Coconut-Lime Chicken & Snow Peas
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  • total
  • prep
186 calories/serving

Provided By:
EatingWell

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    • Double the flavor, halve the work--simply by using the same tangy combination of coconut milk, lime juice and brown sugar for both poaching the chicken and dressing the salad. Crisp romaine lettuce, cabbage and snow peas add freshness and an irresistible crunch.

    Ingredients

    Serves:

    Directions

    1. Preheat oven to 400°F.

    2 . Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.

    3. Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.

    4. Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.

    Tips for Two: Refrigerate leftover coconut milk for up to 4 days or freeze for up to 2 months. Use to make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; make a Pineapple-Coconut Frappe.

    Nutrition Facts

    Per Single Serving / Serves 2 Total
    Calories 186Calories from fat 27
    Total Fat 3gm5%Saturated Fat 1gm5%
    Cholesterol 67mg22%Sodium 191mg8%
    Total Carbohydrates 14gm5%Fiber 4gm4%
    Protein29gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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