Recipe help... Know and chicken and lime dishes?

Question

Hi, I would like to try a new meal using chicken and lime... got any ideas? I don't like hot food or chilli as ingriedients.

Answer 1

Try the Kraft website. They have TONS of recipes and you can even do a recipe search by ingredients. SO you could type in chicken and lime and it would bring up all the recipes it has with those ingredients. I use the website all the time.

Answer 2

Here's my own chili-lime chicken. Hubby loves it:

You will need:

1 pound chicken breast

Marinade:

Combo of basil EVOO and chili EVOO, but you could add the flavorings separately (about 1 cup total)
2 diced cloves of garlic
Few shots of Tabasco
½ cup or so of dry white wine
about ½ tbsp - 1 tbsp chili powder
Juice of ½ lime
S&P to taste

What to do:
Put marinade ingredients in a ziplock bag and combine well.

Take 1 package of thin sliced chicken breast -- about 5 pieces, pound pieces until thin but not overly so (less thin than for making rolls).

Put all pounded chicken into marinade and let sit in the fridge for 1/2 hour or so.

Heat grill pan until HOT. Place chicken on grill pan -- as many as fit without being crowded. Cooking time should be no more than 2-3 minutes total, probably a lot less. Watch for the ends turning that light cooked chicken color to know when to turn. Put cooked pieces on a plate tented with foil.

I usually serve this with a batch of fresh guac.

Answer 3

Lime Garlic Chicken

INGREDIENTS
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves - cut into strips
1 cup butter
2 medium heads garlic, diced
1 lime, halved
lemon pepper to taste

DIRECTIONS
Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
Melt butter in a large skillet over medium heat. Add garlic and saute 3 to 4 minutes, until it starts to change color. Saute coated chicken strips with butter and garlic for 10 to 15 minutes, until cooked through and juices run clear.
Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.

Answer 4

Chicken with Lime Dressing


This Tex-Mex chicken is sure to be a favorite. It will turn your home into a hacienda for the evening.

Yields: 4 main-dish servings
Prep Time: 25 minutes
Cook Time: About 20 minutes





Lime Dressing:
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro leaves
1 tablespoon chopped green onion
1 tablespoon extra virgin olive oil
1 teaspoon sugar substitute*
1/2 teaspoon salt

Chicken:
4 skinless, boneless chicken-breast halves, pounded to 1/2-inch thickness
2 medium avocados, peeled
1 tablespoon fresh lemon juice
2 teaspoons picante sauce
1 teaspoon plus 1 tablespoon extra virgin olive oil
1 medium red pepper, finely chopped
1 garlic clove, minced
1/4 cup sliced almonds, toasted
2 tablespoons whole wheat flour





1. Prepare lime dressing: In small bowl, combine lime juice, cilantro, green onion, oil, sugar substitute, and salt.

2. Prepare chicken: In glass baking dish, combine chicken with 3 tablespoons lime dressing. Let stand at room temperature 10 minutes.

3. Meanwhile, in medium bowl, with fork, mash avocados with 2 tablespoons lime dressing. Stir in lemon juice and picante sauce.

4. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat. Add red pepper and cook 6 minutes or until tender and lightly browned, stirring occasionally. Add garlic and cook 30 seconds. Transfer pepper mixture to small bowl; stir in almonds.

5. Remove chicken from dressing; discard dressing. Pat chicken dry with paper towels. Transfer chicken to waxed paper; sprinkle both sides of chicken with flour.

6. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning over once.

7. Place 1 chicken breast half on each of 4 dinner plates; top with red-pepper mixture and drizzle with remaining lime dressing. Serve with mashed avocados.

Answer 5

Try the following recipes that are really nice
Honey and lime glazed chicken

For the chicken:
2 skinless chicken breasts
8 baby plum tomatoes
1 tbsp balsamic vinegar
sea salt and freshly ground pepper
olive oil, for frying
For the Sauce Vierge:
200ml/7fl oz extra virgin oil
100g/3½oz shallots, finely sliced
1 clove garlic, sliced
1 sprig thyme
1 bay leaf
1 tsp sea salt
1 tsp freshly ground white pepper
For the marinade:
2 limes, zest and juice only
4 tbsp clear honey
2 tbsp freshly grated root ginger
For the vegetables:
1 red onion
1 courgette
1 red pepper
6 baby asparagus tips

1. First prepare the sauce vierge: place all the ingredients into a small saucepan and gently warm until the sauce is hot, but not boiling. After 20 minutes remove from the heat and allow to cool. Once cooled remove the garlic, bay leaf and thyme. Set aside.
2. Place each chicken breast flat on a chopping board and carefully slice horizontally to create 2 or 3 flat fillets depending on the size and thickness of the breast. Take care not to make these too thin or they will dry during cooking. Place the chicken fillets in a bowl and pour on the honey, lime juice and zest. Place the grated ginger into a damp, clean tea towel and form a ball around the ginger. Now twist the ball and the ginger juice can be squeezed out into the bowl. Mix the marinade, ensuring the chicken fillets are fully coated. Lightly season, cover and place in the fridge.
3. The pepper now needs roasting. This can be done either over the gas burner on your hob or with a blow torch. Either way the secret is to get the skin really black - the blacker the better as it makes taking the skin off easier. Once nice and black place either in a sealed plastic bag or cover with cling film. Leave to cool and once cool the blackened skin should peel away with ease. Whilst the pepper is cooling the other vegetables can be prepared. Slice the courgette on the diagonal to create 6 x 1cm/½in thick pieces. Peel the onion being careful not to cut the root off as this will help keep the slices together when cooking. Cut into 6 x 1cm/½in slices.
4. To prepare the asparagus simply bend each spear and it will snap in half where the tender stalk becomes tough.
5. The pepper should now be cool. Remove it from its cover and peel off the charred skin. This can be a bit messy; running it under cold water often helps. Slice the top off and pull out the centre. Cut 6 x 5cm/2in squares from the now soft and sweet flesh. Place all the vegetables on a tray and drizzle with olive oil. Do not season them prior to cooking, as the salt will draw the water out and they will become dry.
6. The vegetables can be griddled in advance and then brought back in the warm oven 10 minutes before serving.
7. Heat a griddle pan until very hot. Cook the vegetables for about 5 minutes on each side until they are nicely coloured and tender. Remove, place on a tray and allow to cool before covering.
8. Heat a non-stick frying pan until very hot; add a touch of olive oil, then the baby plum tomatoes and finally the balsamic vinegar and a good pinch of sea salt. Cook them just enough so that they take on a lovely caramelised colour. Don't cook them too much or they will turn to mush. When done pop them into the sauce vierge which can now gently be re-heated ready for serving.
9. Place the griddled vegetables on a baking tray and put into a warm oven for 10 minutes.
10. Get a griddle pan nice and hot. Remove the chicken fillets from the marinade and cook for about 5 minutes on each side until nicely coloured.

or Stir-fried Chicken with Lime and Coconut

2 Traditional Free Range boneless, skinless chicken breasts
grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts

First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.

When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.

or Chicken, lime and cashew nut stir-fry

250g/9oz chicken strips
180g/6oz fine egg noodles, cooked as per instructions on the packet and left to cool
2 tbsp/30ml/1fl oz clear honey
4tbsp/60ml/2fl oz groundnut or corn oil
1 tbsp chopped ginger
1 clove garlic
3 spring onions
1 small carrot
½ red pepper
1 head of pak choi
4tbsp/60ml/2fl oz dark soy sauce
2 tbsp/30ml/1fl oz toasted sesame oil
1 lime, zest and juice
bunch fresh coriander, with roots
50g/2oz unsalted, toasted cashew nuts
Method
1. Firstly, prepare all the ingredients.
2. Heat a large wok to a high heat. Add a little of the groundnut/corn oil and once the fat is smoking hot add the chicken. Seal the meat and when it is half cooked, add the honey and continue cooking until the chicken is fully cooked and a rich golden colour. Remove from the wok and set to one side while you cook the remainder of the dish.
3. Add the remaining groundnut/corn oil to the re-heated wok and fry off the garlic and ginger for about 20 seconds. Add the vegetables, keeping the heat high, and moving them from the centre to the sides of the wok so that they stir fry evenly.
4. Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
5. Mix well, add the chopped coriander, adjust the seasoning - adding soy sauce sesame oil and the lime zest and juice.
6. Serve with a scattering of cashews over the top

or Sesame, soy and lime chicken kebabs
1 chicken breast, diced
¼ romero pepper, diced
1 lime, juice only
2 tbsp soy sauce
½ orange, juice only
1-2 tbsp sesame oil
a little oil, for frying

Method
1. Place the chicken and pepper pieces into a bowl. Add the lime juice, soy sauce, orange juice and sesame oil to the bowl and mix together to coat the chicken.
2. Heat the oil in a non-stick frying pan. Skewer the chicken and pepper pieces onto wooden skewers.
3. Cook the chicken skewers in the hot pan for a few minutes, turning frequently, until cooked through.
4. Remove from the heat and serve the kebabs.

Answer 6

Here are some, not too spicy

Answer 7

http://www.deliaonline.com/recipes/stir-fried-chicken-with-lime-and-coconut,1347,RC.html

http://recipes.howstuffworks.com/chicken-with-lime-sauce-recipe.htm

http://www.outdoorcook.com/article1034.php