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Coconut Lime Ginger Chicken with Mixed Baby Greens
Print Recipe
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Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
Parchment paper
3
tablespoons
lime juice
2
tablespoons
chopped ginger
1
cup
diced onion
1
16-oz. can
full fat unsweetened coconut milk
1
cup
chopped fresh cilantro
Sea salt and freshly ground black pepper
to taste
4
pounds
chicken breasts, thighs and legs
2
tablespoons
minced garlic
1
large
lime
thinly sliced
Aluminum foil
4
cups
mixed baby greens
4
tablespoons
olive oil
2
tablespoons
balsamic vinegar
Instructions
Preheat oven to 350 degrees.
Line a large baking dish with parchment paper and set aside.
In a blender or food processor, add the first 6 ingredients (lime juice through salt and pepper) and blend until a smooth mixture forms. Set aside.
In a large baking dish, place chicken pieces and pour half of the coconut mixture on top evenly.
Sprinkle with garlic and place lime slices on top throughout.
Set remaining coconut mixture in the refrigerator. Cover chicken with foil and bake for 50 minutes, or until cooked throughout.
Serve warm with additional coconut sauce alongside the mixed baby greens drizzled with oil, vinegar, salt and pepper.
Notes
SERVING SUGGESTION:
Steamed asparagus.
NUTRITION:
480 Calories; 31g Fat (57.0% calories from fat); 40g Protein; 11g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol; 134mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
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