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Nutrition info

AmountPer 210 g serving
  • Calories360
  • Protein25 g
  • Fat9 g
  • Saturated fat2 g
  • Carbohydrates43 g
  • Fibre2 g
  • Sugars4 g
  • Cholesterol85 mg
  • Sodium280 mg
% Daily ValuePer 210 g serving
  • Potassium14
  • Calcium8
  • Iron10
  • Vitamin A4
  • Vitamin C15
  • Vitamin B635
  • Vitamin B1224
  • Folate11
  • Magnesium
  • Zinc36
Food prep tip

Lime Salsa Chicken

  • Mexican
  • Gluten Free
  • Quick 'n' Easy
  • Thigh
Prepping35min
Cooking30min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 25 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

In a medium size bowl, mix together salsa, mustard and lime juice. Add skinless chicken thighs and turn to coat. Cover and marinate in the refrigerator for 30 minutes or overnight.

2

Cook the brown rice in unsalted water according to package directions.

3

Heat oil in a large non-stick skillet over medium heat. Remove chicken from marinade and add to skillet. Sauté until browned on both sides and juices run clear – about 9 minutes per side (end temperature of 165°F / 74°C).

4

Remove chicken from skillet leaving sauce behind. Add rest of marinade and bring to boil. Whisk in yogurt and sugar until heated through.

5

To serve place a piece of chicken alongside a scoop of brown rice. Top with sauce and garnish with a lime wedge.

Recipe note<p>Optional additions to the marinade include cumin, oregano and hot chili pepper. If you don't have yogurt you can also use sour cream.</p>