Honey Lime Pan-Grilled Chicken

Hello Folks.  Its pretty much the dead of winter here in the Carolina's.  It's been pretty mild but these last few days, have been the coldest days so far. To lighten the place, I am reaching into my pocket of tricks to bring summer into the house through food.  Today I made the children Cherry Limeades topped with very sweet red maraschino cherries.  I love drinking and eating things that make my taste bud's pucker.

Tonight's meal is a Honey Lime Pan-Grilled Chicken.  Along side, broccoli was it's partner for me, rice and corn for the kids.  This is where the limeade ties into our meal. The chicken I bought came in bulk so I co-marinated the Honey-Lime batch with a Sesame Chicken recipe which I will post later about.

Honey Lime Pan-Grilled Chicken Recipe

(Adapted from http://www.blessthismessplease.com/)

The marinade consists of:

Juice and zest from 2 whole limes, 1/2 cup honey, 2 Tbsp. Worcestershire sauce, 1 tea. sea salt

1/2 teas. fresh black pepper, 4 trimmed, skinless, boneless chicken breast sliced lengthwise.

Trim your chicken and discard the fatty pieces, or keep them for the doggie like I do.  Add all the ingredients to a large zipper-top plastic bag, close the top and turn it over in your hands until the marinade is well-blended and all of the chicken is evenly covered. Lay the bag in the bottom of a rectangular baking dish and put it in your fridge.  This the BEST advice ever! Marinade the chicken at least four hours but up to overnight.  

Since it was wintertime here, we used a pan to grill the meat.  You don't want to move it around too much but be sure that you let the chicken reach the internal temperature of 160 degrees.  Serve warm. 

Although I marinated the chicken for six hours and I did enjoy this recipe, I didn't taste the lime as pronounced as I was hoping.  I added a little bit on top for an added kick!  The original author of this recipe mentioned cooking this on a George Foreman grill and I actually think that may be the best way to cook this.  Once the honey begins caramelizing, the pan becomes brown.  Therefore so does your chicken.  Be watchful that the honey doesn't burn but oh, what a treat to have chicken with a taste of honey.

I can't wait to make this chicken this summer!  Be blessed with this Honey Lime Pan-Grilled dinner.

Blackberry Honey Almond Yogurt Parfait

What is a parfait?  Certainly sounds like a dessert to me but it can be breakfast, a snack or in today's case, lunch!

Today's lunch is literally stuck in my teeth. Eek-I was running out of time for lunch and needed something quick!  I honestly didn't want to cook three square meals a day so in place of skipping meals, I took two minutes and measured the three ingredients, sprinkled chia seeds on top and grabbed a spoon. 

The best part of eating this was the layering of the blackberries and honey in the plain greek yogurt.  I think toppings should be spread throughout so they can be enjoyed until the very end.  This parfait is smooth with a bit of crunch from the slivered almonds and a kiss of sweetness from the honey.  

  

How to make this Blackberry Honey Almond Greek Yogurt Parfait with Chia Seeds:

1 cup Plain Greek Yogurt

1/4c Blackberries

1 TBSP Slivered Almonds

1 TBSP Honey

Sprinkle of Chia Seeds

Enjoy this cool treat any time of the day and know that it is simple and part of a clean food program.

Nutritional Hints:

267 calories

33 Carbs

5g Fat

26g Protein

117g Sodium

28g sugar 

Enjoy with Ease,

Enriching Ego