Main Dishes, Poultry, Recipes

I Forgot How Delicious Dieting Could Be

Ginger Lime Chicken Over Mixed Greens

I might have overindulged a little a lot over Thanksgiving. But I can guarantee I’m not the only one. Go ahead, fess up!  I haven’t been to the gym in over a week and feel pretty sluggish. I know I need to get healthier but needed something to jump start my health kick. Answer? “Look Better Naked Two Day Cleanse”. It’s not meant to be followed long term, but just something motivate you with quick results. Not the most local menu but you can always add your own twists. Local milk smoothie and if I was more motivated this summer I could have used local frozen berries instead of the organic ones I bought. Local greens are still pretty easy to find and so it the produce. The biggest problem is the cucumbers and asparagus, but for two days I’ll cope.

As I suspected I don’t really feel deprived (if only there was chocolate included…). It isn’t the most adventurous menu, but that can easily be changed. Like most things, I like to make my own edits. For example a lunch of raw or steamed greens, 2 tsp oil and 4 oz of lean protein sounds pretty lame. However, you can easily dress it up without really adding any calories. So instead for lunch I had Ginger Lime Chicken over Mixed Greens. Not too shabby!

Ginger Lime Chicken Salad (Serves 4)

  • 1 lb boneless skinless chicken breasts (I used Murray’s Chicken to keep it local)
  • 1 tbsp ground ginger
  • Salt and pepper to taste
  • 1/4 c plus 1 tbsp lime juice (about 4 limes), divided
  • 12 c mixed greens (or two clamshells)
  • 2 tbsp oil

If chicken breasts are thick, slice in half. Rub each breast with salt, pepper and ginger (both sides) and place in a medium baking dish (you want all the chicken to fit snugly). Repeat with remaining chicken breasts. Pour 1/4 lime juice over chicken, cover with a lid or plastic wrap and let marinate in refrigerator for at least 1 hour.

Grill chicken (George Foreman Grill works best so you don’t have to add oil) until browned on the outside and no longer pink inside. Transfer chicken breasts to cutting board and let cool slightly. Cut chicken into bite sized pieces. Meanwhile in a large bowl toss greens, olive oil, remaining lime juice and salt and pepper to taste. Divide greens between four plates. Divide chicken among four plates. Serve immediately.

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