Cool & Creamy Lime Chicken
- 1 tbsp dry ranch dressing mix
- 2 medium raw limes
- 2 tbsp fat free sour cream
- 2 chicken breast fillets, boneless and skinless, halved
With your hand, roll room temperature limes firmly on the counter top to soften and release juices.
Cut the limes in half and squeeze the juice of 1 lime into a 12 inch nonstick skillet over medium-high heat.
Add the chicken and cook until white, for about 3-7 minutes. Cover skillet to help the chicken cook quicker.
While the chicken is cooking, in a small bowl, mix together the juice of the remaining lime, sour cream and ranch dressing mix.
Once the chicken is fully cooked, remove from skillet. Spoon 2 tbsps of the prepared lime cream over each serving.