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Coconut-Lime Chicken & Snow Peas

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Calories 183
Fat 3 g
Saturated fat 1 g
Cholesterol 67 g
Carbohydrates 13 g
Dietary fiber 4 g
Protein 29 g
Sodium 190 g

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Ingredients

  • 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 tablespoon sminced fresh cilantro
  • 2 tablespoons minced red onion

Details

Servings 2
Adapted from webmd.com

Preparation

Step 1

1. 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.

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

4. 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.

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