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Honey Lime Chicken Two for One Meal

July 30, 2012
honey lime chicken

I survived the craziest week. I went camping with the three kids for our yearly camping trip. The kids had a great time, but I came home exhausted! One night of camping took three hours to clean up from! No wonder I choose the hotel route. 🙂 And since my husband couldn’t come, I brought the kids up. I loved hanging out with friends and having the kids wear themselves out.

I’ve learned a few things though:

1. Remembering the expensive face cream does you no good when you forget to pack the lantern.

2. The Brightest Flashlight app on my phone was a lifesaver, until the battery on my phone ran out half way through the night and I couldn’t remember where I put the lantern I borrowed from a friend in camp.

3. Making bottles at 3 in the morning becomes painful with no light.

4. When I wanted to throw in the towel and go home (this happened at least 8 times in the 30 hours I was there) my kids reminded me that it wasn’t about me, just them.

5. Dogs are great distractions for toddlers. Whenever the baby toddled off, I just had to find where the dogs were. She was usually trying to give them hugs while they looked blue from being squeezed so tight.

6. i will never survive if I ever get lost in the wilderness or a major catastrophe hits that requires me to live off the land. I don’t think I could survive without electricity, flushing toilets, or disinfectant.

7. Never camp with the kids by yourself with a toddler in the “mommy only” phase. Going to the bathroom, packing the car, eating, and cooking are next to impossible.

But now that the craziness has died down for at least a day or two, it’s back to cooking, cleaning, and getting ready for our next trip next week. It should be a lot of fun, and I’m looking forward to it.

Since life has been crazy, I needed to make a meal that could do double duty. This honey lime chicken was the perfect choice. I made it up one night, and ate it for two. One night we enjoyed it as chicken breasts with green beans and rice, and the next night we enjoyed it as a salad.

honey lime chicken

Honey Lime Chicken

4 chicken breasts

1/2 cup extra virgin olive oil

1/2 cup freshly squeezed lime juice

Zest of 2-3 limes*

4-6 tbsp honey

1 tsp cayenne or chili powder

2 tsp salt

2 tsp black pepper

* Use 2 limes if you want a light lime taste, 3 if you want a stronger lime taste in your marinade.

In a bowl, mix together the marinade ingredients. Reserve 6 tbsp of the mixture in a small bowl and cover.

With a fork, make several piercings in the meat of the chicken on both sides.

Place the chicken breasts and the marinade into a ziploc bag. Seal. Move bag back and forth several times to coat the chicken completely in the marinade. Place on a plate in the refrigerator overnight, rotating bag once or twice to evenly distribute the marinade.

When ready to cook, heat a grill to medium. Place chicken breasts on it and cook for 3-4 minutes each side until chicken is no longer pink in the center. Remove from heat and serve.

To serve day 1: Place chicken breasts on top of brown rice. Sprinkle a little bit of toasted coconut on top if desired and 1-2 tsp of the reserved marinade. Serve with grilled vegetables, asparagus or fresh green beans.

Refrigerate remaining chicken breasts.

To serve Day Two: Reheat chicken in the microwave for 30 second increments until warm. Slice into 1 inch strips. (You can also eat the chicken cold). Place chicken a top a a bed of two cups lettuce or spinach. Top with cherry tomatoes, cut up mangoes, pineapple, toasted coconut, goat or feta cheese, or sliced almonds.

Drizzle salad with several teaspoons of the reserved marinade.

Related Links:

Grilled Pineapple, Coconut and Lime from Burnt Apple

Lime and Coconut Chicken by The Sisters Cafe

Coconut Rice by Steamy Kitchen



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