-
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.
-
Cook the brown rice in unsalted water according to package directions.
-
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).
-
Remove chicken from skillet leaving sauce behind. Add rest of marinade and bring to boil. Whisk in yogurt and sugar until heated through.
-
To serve place a piece of chicken alongside a scoop of brown rice. Top with sauce and garnish with a lime wedge.
Recipes
Lime Salsa Chicken
This flavourful, Mexican-inspired marinade is so easy to prepare, and results in juicy, lightly spiced chicken.
Ingredients
- Serves: 6
- Prep Time:
- Cook Time:
- 1/2 cup (125 mL) salsa
- 1 tbsp (15 mL) Dijon mustard
- 2 tbsp (30 mL) lime juice, fresh
- 6 boneless, skinless chicken thighs
- 1 tbsp (15 mL) vegetable oil
- 1/2 cup (125 mL) low-fat plain yogurt
- 1 tsp (5 mL) sugar
- 1 1/2 cup (375 mL) brown rice
- 1 lime (optional garnish)
Optional additions to the marinade include cumin, oregano and hot chili pepper. If you don't have yogurt you can also use sour cream.
Nutrition Info
- Per 210 g serving Amount
- Calories 360
- Protein 25 g
- Fat 9 g
- Saturated Fat 2 g
- Carbohydrate 43 g
- Fibre 2 g
- Sugar 4 g
- Cholesterol 85 mg
- Sodium 280 mg
- Per 210 g serving % Daily Value
- Potassium 14
- Calcium 8
- Iron 10
- Vitamin A 4
- Vitamin C 15
- Vitamin B6 35
- Vitamin B12 24
- Folate 11
- Magnesium 41
- Zinc 36
