24 July 2008

Recipe: Balsamic Lime Chicken with Fruit and Greens

This recipe comes from the diet/cook book The Fiber 35 Diet by Brenda Watson. It recommends this as a lunch or with brown rice for dinner, but I found it filling enough on its own - salad and chicken - for dinner. Your mileage may vary, of course.

I did find the dressing for the salad a tiny bit... boring. It all tastes good together, particularly if you have a little bite of each thing at once, but if you've got some lettuce on it's own it's just... boring. It maybe just needs something to perk it up a little bit, like some garlic maybe.

To serve two.
2 tbsp balsamic vinegar
2 tbsp lime juice
1 clove garlic, crushed
1 tbsp dried thyme
1 small red chili, chopped [I used a couple dashes red pepper flakes as I couldn't find a chili]
2 chicken breasts
spray oil
1 tbsp olive oil
1 tsp Dijon mustard
salt and pepper
2 1/2 cups spinach [I used a romaine/butter lettuce mix]
1 pear, cored and cubed
1/2 cup fresh raspberries

Mix 1 tbsp vinegar with lime juice, garlic, half the thyme (~1-1/2 tsp) and chili into a large ziplock bag or a bowl with the chicken. Refrigerate for about 2 hours to marinate. When ready to use, remove the chicken and discard the remaining marinade.

Preheat oven to 350F/180C. On the stove top, heat an oven-proof frying pan, coat lightly with spray oil, and sear chicken for 3 minutes on each side. Place pan in the oven until chicken is cooked through [~15 to 20 minutes, I think, I forget what I did]. Allow chicken to rest, then slice.

Combine and mix until emulsified the olive oil, 1 tbsp vinegar, remaining (~1 1/2tsp) thyme, mustard, salt and pepper to taste. Drizzle over plated spinach and cubed pear (or toss, like I did, but it doesn't look as pretty). Top with chicken and finish with raspberries.

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