Recipe courtesy of Pablo Ortega
Key Lime Chicken la Palapa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 570
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 68
- Cholesterol
- 222
- Sodium
- 1355
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
2 teaspoons shallots
2 teaspoons fresh ginger
2 tablespoons butter
8 ounces key lime juice
2 ounces white wine
1 ounce honey
Salt and pepper
1 (2 to 3 pound) chicken or 4 (6-ounce) chicken breasts
Garnish:
1 ounce olive oil
16 ounces portobello mushrooms, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 ounce lima beans
1 tablespoon balsamic vinegar
Salt and pepper
Directions
- Preheat oven to 425 degrees F.
- Using a hot pan, saute the shallots and ginger in the butter for approximately 3 minutes. Add the key lime juice, white wine, honey, salt, and pepper. Reduce the mixture by 50 percent and remove from heat. Brush the glaze over the chicken or chicken pieces. At this point the chicken may either be roasted in the oven or cooked on a grill.
- For the garnish, heat the olive oil in a skillet. Add the portobellos, peppers, lima beans, balsamic vinegar, and salt, and pepper and saute for approximately 5 minutes.
- To serve, place the chicken on a platter or individual plates and surround the chicken with the cooked garnish.