Coconut Lime Baked Chicken – CE
rice, pineapple and salad
  • Clean Eating
  • low carb, poultry
Coconut Lime Baked Chicken – CE
rice, pineapple and salad
  • Clean Eating
  • low carb, poultry
Servings:

Ingredients

Prep
  • 1 1/2 chicken thighs
  • 1 lime
  • 1 can full fat coconut milk
  • 1/2 t minced ginger
  • 2 t minced garlic
  • 1/2 t dried thyme
  • salt and pepper to taste
  • 1 pineapple
On Cooking Day
  • 2 bag brown rice steamers
  • 10 C salad greens

Instructions

To Assemble
  1. Place chicken thighs in large zipper bag. Zest and juice lime and add to bag along with next 4 ingredients. Season with salt and pepper. Zip to seal and toss to coat.
  2. Cut pineapple into chunks or slices and store in a container with a lid.
To Cook
  1. Preheat oven to 450 degrees F. Place chicken on a large baking sheet, discarding marinade.
  2. Bake for 30 minutes until chicken is cooked thoroughly.
  3. Cook rice according to package directions.
  4. Serve with rice, pineapple and salad.

Ingredients

Prep
  • 1 1/2 chicken thighs
  • 1 lime
  • 1 can full fat coconut milk
  • 1/2 t minced ginger
  • 2 t minced garlic
  • 1/2 t dried thyme
  • salt and pepper to taste
  • 1 pineapple
On Cooking Day
  • 2 bag brown rice steamers
  • 10 C salad greens

Instructions

To Assemble
  1. Place chicken thighs in large zipper bag. Zest and juice lime and add to bag along with next 4 ingredients. Season with salt and pepper. Zip to seal and toss to coat.
  2. Cut pineapple into chunks or slices and store in a container with a lid.
To Cook
  1. Preheat oven to 450 degrees F. Place chicken on a large baking sheet, discarding marinade.
  2. Bake for 30 minutes until chicken is cooked thoroughly.
  3. Cook rice according to package directions.
  4. Serve with rice, pineapple and salad.
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