Baked Chicken with Dijon and Lime
Hi all,
I was getting bored with my usual chicken dishes, and I tried this today and I loved it. Easy, tasty and low cal/low carb.
I had it in my recipe box for a long time. I'm glad I finally tried it.
Carol
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Baked Chicken with Dijon and Lime
Ingredients:
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8 small chicken thighs, skin removed
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3 tbsp Dijon mustard
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1 tbsp mayonnaise
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1 clove garlic, crushed
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1 lime, squeezed, and lime zest
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3/4 tsp pepper
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salt
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dried parsley
Directions:
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Preheat oven to 400°.
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Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt.
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In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
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Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer.
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Top the chicken with dried parsley.
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Bake until cooked through, about 30-35 minutes.
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Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3