Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Coconut-Lime Chicken & Snow Peas

:  EatingWell Serves Two

Your rating: None Average: 3.8 (33 votes)

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.


READER'S COMMENT:
"Good, but not great. The various flavors didn't seem to meld. One bite tasted of cilantro, another tasted of coconut, another of cabbage, etc. I normally avoid adding salt to my food, but this time I felt it was necessary to do so. "
Coconut-Lime Chicken & Snow Peas Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 cup “lite” coconut milk, (see Tips for Two)
  • 1/4 cup lime juice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 8 ounces chicken tenders
  • 4 cups shredded romaine lettuce
  • 1 cup shredded red cabbage
  • 1 cup sliced snow peas
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons minced red onion

More Healthy Recipe Ideas

You Might Also Like

Preparation

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

  • Make Ahead Tip: The dressing (Step 2) will keep for up to 2 days.
  • 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

Per serving: 186 calories; 3 g fat ( 1 g sat , 0 g mono ); 67 mg cholesterol; 14 g carbohydrates; 2 g added sugars; 29 g protein; 4 g fiber; 191 mg sodium; 473 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (120% dv), Folate (40% dv), Iron (15% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 4 very lean meat


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Main Ingredient
Chicken
Preparation/ Technique
Bake
Poach
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Cooking for 2
Make ahead instructions
Type of Dish
Main dish, poultry
Ethnic/Regional
Asian
Thai
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
2
Publication
EatingWell Serves Two
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner