Coconut-Lime Chicken & Snow Peas

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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.

Coconut-Lime Chicken & Snow Peas
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 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

Directions
  1. The dressing (Step 2) will keep for up to 2 days.

  2. 2 servings

  3. 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.

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

  5. 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.


Nutritional Facts

Servings
2
Per serving
Calories
183
Carbohydrates
13g
Fat
3g
Saturated Fat
1g
Monounsaturated Fat
0g
Protein
29g
Cholesterol
67mg
Dietary Fiber
4g
Potassium
429mg
Sodium
190mg
Added Sugars
2g
Exchanges
2 vegetable
4 very lean meat
Carbohydrate Servings
1
Vitamin A (140% daily value)
Vitamin C (120% dv)
Folate (40% dv)
Iron (15% dv).

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