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Cool Jalapeño Chicken

Today’s dinner took sacrifice to make. I got jalapeno in my NOSE. I don’t know how, all I know is that it hurt! That said, this recipe is delicious and easy (just make sure to wash your hands any time you stop cutting jalapenos to avoid the nose disaster). This recipe is a nice refreshing meal with a little kick to it!

I served this chicken with Georgia Peach Rice. You can find that recipe here!

Just as an FYI- this takes at 30 minutes minimum to marinade, so prepare for that!

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Cool Jalapeno Chicken

Servings: 2 (1 breast per serving)

Amount per serving: 118 calories- 9g carbs- 3g fat- 21g protein- 4g sugar

Ingredients:

  • 1 batch Creamy Jalapeno Lime Sauce (recipe found here)
  • 2 chicken breasts (4 oz each)- thawed
  • ½ c lime juice
  • 1 jalapeno pepper (NOT the pickled ones. We’re talking real jalapenos here)
  • 1 tbs Splenda

Directions

  • De-seed the jalapeno and cut into strips (I cut my strips in half as well, but it doesn’t matter if you stop at the strips.)
  • In a medium sized bowl, mix the jalapeno strips and the lime juice together and the put the contents of the bowl into a blender. Image
  • Blend the mixture until it changes to a creamy looking marinade and the jalapenos are finely chopped. It will look something like this: Image
  • Put the marinade back into the bowl and add the Splenda. Mix until the Splenda dissolves
  • Poke holes in your chicken breasts with a fork and put the chicken into the marinade.
  • Cover and let the chicken marinade in the fridge for at least 30 minutes. (I used this time to make the Creamy Jalapeno Lime Sauce).
  • When you’re ready to cook, set your oven to 350 degrees.
  • Put the chicken and about half the marinade in a small pan (I used a bread pan because it was the right size, but you can use a cake pan or whatever you have!) and bake for 25-30 minutes or until the inside of the chicken isn’t pink (duh). Image
  • Garnish with the Creamy Jalapeno Lime sauce and serve!

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Super easy! And delicious! As I said before, I served this with Georgia Peach Rice (which was amazing). You can find that recipe here. Or serve with your favorite vegetable!

Directions for easy printing:

  • De-seed both jalapenos and cut into strips.
  • In a medium sized bowl, mix the jalapenos and the lime juice together and then put the contents of the bowl into a blender to make a marinade.
  • Blend the marinade until it changes to a creamy looking sauce and the jalapenos are finely chopped. It will look something like this:
  • Put the marinade back into the bowl and add the Splenda. Mix until the Splenda dissolves
  • Poke holes in your chicken breasts with a fork and put the chicken into the marinade.
  • Cover and let the chicken marinade in the fridge for at least 30 minutes. (I used this time to make the Creamy Jalapeno Lime Sauce).
  • When you’re ready to cook, set your oven to 350 degrees.
  • Put the chicken and about half the marinade in a small pan (I used a bread pan because it was the right size, but you can use a cake pan or whatever you have!) and bake for 25-30 minutes or until the inside of the chicken isn’t pink (duh).
  • Garnish with the Creamy Jalapeno Lime sauce and serve.
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