Thursday, May 31, 2012

Garlic Lime Chicken

1 tsp of salt (I use Redmond's Real Sea Salt)

½ to 1 tsp pepper (I use ½ for low oxalate, but recipe calls for 1)

1 tsp garlic powder

½ tsp onion powder

½ tsp thyme

¼ tsp paprika

¼ tsp cayenne pepper

2 TB ghee (or Land O'Lakes or organic butter)

2 TB olive oil

½ cup chicken broth (I use Pacific organic)

4 TB fresh lime juice

4-6 boneless skinless chicken breasts

In a bowl, mix together the seasonings. Sprinkle mixture onto both sides of the chicken breasts. I use about 1/8 to ¼ tsp of the seasonings on each side of a large organic chicken breast. How much you use depends on how spicy you want it. I like it spicier, but then my kids won’t eat it.

In a skillet, heat butter and oil over medium high heat. Saute chicken until golden brown, about 7 minutes on each side. Turn down the heat and remove chicken and keep warm (put a plate over them).

Add the lime juice and chicken broth to the pan, whisking up any browned bits off the bottom of the skillet and cook for a couple of minutes. Add chicken back to the pan and serve.

I like to serve with rice and drizzle some of the lime juice mixture over it. If you don’t have limes or chicken broth handy, you could skip the last part. I double the above recipe, and keep the seasonings in a jar for when I make this. We make this often.

*Adapted from a recipe on

Feingold Stage 2. If you want this to be stage 1, just leave out the paprika and cayenne pepper. I made this with just garlic salt before (on accident) and my kids still ate it without even questioning, and it wasn't that bad - just more bland.

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1 comment:

  1. We love this recipe! I've been making it for several years after getting the Saving Dinner cookbook recommended on Flylady. I usually quadruple the seasonings and put it in an empty spice jar, so I don't have to make it every time.