Weight Watchers Lime Chicken Recipes

Steps:

• Stir together first five ingredients and spread atop chicken breasts, covering evenly.
• Bake at 375 for 30 minutes.

Steps:

• 1. Whisk together the water, teriyaki, lime juice, garlic, tequila, liquid smoke, salt, and ginger. Coat the chicken in the mixture, and marinate in the refrigerator for at least 2 hours.
• 2. To prepare the dressing, whisk together the mayo, sour cream, salsa, milk, cajun spice, parsley, tabasco, dill weed, and cumin. Cover, and refrigerate until needed.
• 3. Preheat the broiler. Grill the marinated chicken breasts for 3-5 minutes per side, until cooked through. Discard the marinade.
• 4. Brush the grilled chicken with the chilled dressing, sprinkle with the cheese, and broil until the cheese has melted.
• 5. Serve the chicken over a bed of the crumbled chips.

Steps:

• In small glass bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil, crushed peppers and 2 tablespoons of cilantro. Remove and reserve 2 tablespoons marinade to use for basting when cooking chicken.
• Place chicken in plastic zipper bag and add marinade.
• Squeeze the air from the bag and close it. Place bag of chicken in the refrigerator to marinate for 2-4 hours.
• Grill chicken over medium high heat for 6-8minutes. Flip and brush with reserved marinade. Grill until chicken is cooked through, 6-8 minutes more.
• To serve, place chicken on platter and sprinkle with scallions and remaining cilantro.

Steps:

• In a large nonstick skillet, heat the oil.
• In a large ziplock bag, mix the flour, chili powder, and salt. Add chicken and shake until well coated.
• Transfer the chicken to the skillet, shaking off any excess flour; saute until cooked through, about 3 minutes on each side.
• Pour broth and lime juice over the chicken; heat to serving temperature, about 30 seconds.
• Transfer chicken to plates. Spoon the pan juices over chicken and sprinkle with cilantro.