This is a quick, light and relatively healthy recipe I adapted from Real Simple magazine. I used chicken breasts rather than bone-in, skin-on chicken (because my husband as a funny aversion to eating things "with bones") and I modified the cabbage slaw to my taste buds after thinking it had way too much lime in it. Here is my version that we were pretty happy with - enjoy!
Here is what you'll need to serve 2-3 people (my husband and I ate plenty and had a little leftover):
3 Tbsp plus 1 tsp brown sugar
2 Tbsp soy sauce
4-6 Tbsp fresh lime juice
2 large chicken breasts, sliced in half (so you have 4 thin fillets)
1 small package of coleslaw mix (or create your own with 1 large shredded carrot and about 1 cup each of shredded red and green cabbage)
2 scallions
1 Tbsp chopped or zested ginger
1 Tbsp canola oil
1 tsp sesame oil
1 Tbsp mayonaise
Salt and Pepper
Directions:
Whisk together 3 Tbsp of brown sugar, soy sauce and 3 Tbsp of the lime juice. Prepare your chicken breasts and marinate in this mixture for at least 30 minutes or up to a few hours, turning occasionally if the liquids so not cover the chicken completely.
Heat oven to 400F. Place chicken in a baking dish, pouring the marinade over the chicken breasts and bake until inside of chicken registers between 170-180 degrees - about 30 minutes. Every 10 minutes, turn the chicken over to make sure each side is evenly cooked and the chicken doesn't dry out.
3 Tbsp plus 1 tsp brown sugar
2 Tbsp soy sauce
4-6 Tbsp fresh lime juice
2 large chicken breasts, sliced in half (so you have 4 thin fillets)
1 small package of coleslaw mix (or create your own with 1 large shredded carrot and about 1 cup each of shredded red and green cabbage)
2 scallions
1 Tbsp chopped or zested ginger
1 Tbsp canola oil
1 tsp sesame oil
1 Tbsp mayonaise
Salt and Pepper
Directions:
Whisk together 3 Tbsp of brown sugar, soy sauce and 3 Tbsp of the lime juice. Prepare your chicken breasts and marinate in this mixture for at least 30 minutes or up to a few hours, turning occasionally if the liquids so not cover the chicken completely.
Heat oven to 400F. Place chicken in a baking dish, pouring the marinade over the chicken breasts and bake until inside of chicken registers between 170-180 degrees - about 30 minutes. Every 10 minutes, turn the chicken over to make sure each side is evenly cooked and the chicken doesn't dry out.
Meanwhile, whisk together the ginger, canola oil, remaining tsp of brown sugar, mayo, and sesame oil in a bowl. Slowly add the remaining lime juice, tasting to make sure you don't add too much like I did! Season with salt and pepper. Chop up the scallions and toss into the liquid mixture with the cabbage mix.
Once the chicken is done, plate and serve with a little of the chicken juices poured over top.
Enjoy!
Enjoy!
