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Clean Eating Recipe: Lime-Cayenne Chicken!

Posted Jul 17 2011 4:32pm

When preparing for a shoot, my diet has to be STRICT. I usually eliminate things that I normally allow myself to have, like rice and most other forms of carbs, ketchup, anything that is dairy, and so on. I find that this really forces me to be creative with what I make, as to not get bored, and give in to temptation. So, with a shoot tomorrow, I was experimenting in the kitchen today, and came up with one of the most delicious lunches I’ve made for myself in ages and I thought it would be a great thing to share with my readers. This recipe is SO simple, but perfect for these hot summer days where we all crave a bit of an exotic flair!

Not my photo - mine was gone too fast!

What you need:

I have not quantified this recipe as its based on level of taste, as well as how many people you are cooking for.

Chicken breasts
1 Lime
Frank’s Red Hot Sauce (I don’t cook without some heat!)
Fresh Ground Peppercorns
Optional: Roasted Red Pepper Seasoning


Note: I used a pan to cook my chicken, but you could just as easily do this on the grill, or through broiling.

  1. Preparation: Defrost your chicken breasts in the microwave, and drain off the excess water and fat. Slice your chicken into strips, or dice into squares, or leave as a full breast as you desire. Slice your lime into wedges.
  2. Pre-heat your pan or grill. I do not use any oil to cook my chicken, I use a non-stick pan, and move it frequently.
  3. Place chicken into the pan or onto the grill, and allow it to cook. As it begins to turn white, squeeze your limes over the cooking meat, and run your fingers through the pulp – any pulp that cooks within the chicken will help give it more flavor.
  4. Once the limes have been thoroughly squeezed, place the wedges into the pan to allow for additional flavor.
  5. Grind fresh peppercorns over the pan to coat the chicken to preference. You can also add just a touch of roasted red pepper seasoning here, if you like.
  6. Just before the chicken is ready to be served, add a few shakes of Frank’s Red Hot Sauce to taste. Be mindful of the sodium content.
  7. Serve, and enjoy!

I paired this with a salad of baby spinach, cherry tomatoes, and cucumber with no dressing, but a squeeze of lime juice on top. This brought out all the freshness of the vegetables, with a little tart kick. So good!

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