Elizabeth's summer lime chicken breast and stir-fry broccol

Yield: 1 servings

Measure Ingredient
4 Boneless and skinless chicken breasts -
; each 1/2 pound
⅓ cup Olive oil
Three limes; juice of
4 Cloves garlic - peeled and minced
3 tablespoons Fresh cilantro - chopped
½ teaspoon Salt and freshly ground black
; pepper
6 Yellow; 6 red & 6 orange
; peppers
4 cups Fresh broccoli
¼ cup Chopped walnuts
1½ tablespoon Sesame oil & 1/2 tbsp chili oil
1 tablespoon Low sodium soy sauce
Garlic powder


1. Mix all ingredients for the lime marinade together in a medium bowl. Add ⅓ cup olive oil, the juice of three limes, 4 cloves of garlic - minced, 3 tbsp fresh cilantro - chopped, and ½ tsp of salt and ½ tsp of freshly ground black pepper.

2. Lay 4 boneless, skinless chicken breasts (½ pound each) between 2 sheets of wax paper. Using a wooden mallet, pound each chicken breast gently to tenderize meat. (*Be sure to wash hands after handling raw chicken!)

3. Place chicken breasts in lime marinade for a minimum of 2 hours - keep covered and chilled. If you need to prepare dish in advance, you can marinate breasts overnight.

4. Cook chicken breast on grill pan, or in broiler, for about 5 minutes on each side or until cooked just through.

5. In a wok over high heat, add 1½ tbsp sesame oil and ½ tbsp chili oil and a dash of garlic powder. When oil is hot, lower heat to medium and toss in ¼ cup of chopped walnuts and 4 cups of chopped fresh broccoli.

Stir occasionally, cooking for 4 more minutes. Add 1 tbsp of low-sodium soy sauce and cover and cook for 1 more minute.

6. Serve lime marinated chicken breasts and broccoli with broiled red and yellow peppers

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Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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