Thyme, Chili Lemon Chicken
Alicia Calvo, MPH, RDN, CDCES, CEDRD
This delicious chicken has a kick with chili powder. It is quick and easy to prepare and can be served with roasted Brussels’s sprouts and cauliflower florets.
Ingredients:
1 pound Skinless, Boneless Chicken Cutlets
1 Tbsp. Canola oil
¼ tsp. Thyme, dried
¼ tsp. Chili powder
Salt and Pepper to taste
¼ cup White wine
1 Lemon, freshly squeezed lemon juice
1 Tbsp. Cornstarch
Instructions:
Season chicken with thyme, chili powder, and salt and pepper.
Brown chicken on both sides in skillet over medium heat.
Set cooked chicken cutlets aside in a serving dish.
In skillet with chicken remnants, add wine and lemon juice. Simmer.
Add cornstarch and stir until sauce thickens.
Pour sauce over chicken.
Serve with roasted Brussels’s sprouts and cauliflower florets.
Nutriton Facts:
Serving Size: 4 oz.
Calories: 208
Total Fat: 8 g
Total Carbohydrates: 5 g
Protein: 27 g
Equivalents: 4 oz. of lean protein
Nutriton Facts:
Calories: 357
Total Fat: 17 g
Total Carbohydrates: 33 g
Protein: 30 g
Equivalents: 4 ounces Protein, 2 Vegetable servings, 1 Starch