Tonight's is relatively easy, crispy chili lime chicken, sweet potato fries and broccoli. I cheated a little bit with the chicken and instead of adding the chili powder and lime zest like it says in the recipe, I just used Pampered Chef's Chili Lime powder. When I took the chicken out at the halfway point I added the fries to the baking sheet and threw it back in the oven. The broccoli was just the microwave steamable frozen stuff, so that went in the microwave a few minutes before the chicken and fries were done. Everything was done at the same time, which is always nice when it happens.
Ingredients
2 boneless, skinless chicken breasts
1/2 cup panko bread crumbs
1 tablespoon lime zest
1 tablespoon chili powder
1/2 cup panko bread crumbs
1 tablespoon lime zest
1 tablespoon chili powder
Directions
Preheat oven to 425 degrees.
Combine the panko bread crumbs, lime zest and chili powder in a large, flat bowl. Place the chicken breast in the bowl, one at a time, and press the crumbs onto the chicken. Put on a baking sheet and bake for 30 minutes. Turn over and bake for an additonal 25 minutes. Check to make sure the chicken is fully cooked before serving.
Combine the panko bread crumbs, lime zest and chili powder in a large, flat bowl. Place the chicken breast in the bowl, one at a time, and press the crumbs onto the chicken. Put on a baking sheet and bake for 30 minutes. Turn over and bake for an additonal 25 minutes. Check to make sure the chicken is fully cooked before serving.
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 263.3
- Total Fat: 4.6 g
- Cholesterol: 90.0 mg
- Sodium: 147.9 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 1.3 g
- Protein: 34.5 g
Ingredients
2 Sweet Potatoes
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
Directions
Preheat the oven to 400.
Peel and cut the sweet potatoes into thick strips. Put in a plastic bag without holes with the cumin and garlic salt. Shake bag to throughly coat the fries. Arrange on a cookie sheet in a single layer and bake for 30 minutes (depending on thickness), flipping halfway through.
Peel and cut the sweet potatoes into thick strips. Put in a plastic bag without holes with the cumin and garlic salt. Shake bag to throughly coat the fries. Arrange on a cookie sheet in a single layer and bake for 30 minutes (depending on thickness), flipping halfway through.
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 92.4
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 31.3 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.0 g
- Protein: 2.1 g
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