Cilantro Lime Grilled Chicken

I recently hosted a cooking class at the Bariatric Clinic I work for. One of the recipes I featured was this Cilantro Lime Chicken. I picked it for several reasons:

1. Very few ingredients (4 not counting salt and pepper)

2. Very fast and can be done on the stove top or grill or George Foreman

3. Leftovers can be served tons of ways! (Chop up leftovers and toss it with tomatoes for a quick chicken salad!)

Bariatric patients will love this recipe for all of those reasons. With lots of flavor and moisture thanks to the lime juice. I used chicken tenderloins on purpose because not only are they more bariatric sized, but they also cook much faster than chicken breast! I also recommend fresh – the taste is better, they stay more moist and they are ready to cook right away instead of the pain of thawing the chicken!

As always, Sleeve, Bypass and Band patients need to keep your bites the size of a peanut or black bean. Put your fork down, pausing in between bites and be sure to chew well. If you haven’t heard me recommend it already, I love the app “Eat Slower” when you need to break that habit of shoveling down your food!

I served my Cilantro Lime Chicken with sautéed yellow bell pepper strips and a dollop of guacamole. I use the 100 calorie packs and divide it between at least 3 servings to keep the portion down. I’m also not as tempted to finish it off when they are in sealed packages…compared to if it was a big container of guacamole :)

Cilantro Lime Grilled Chicken

Course: Main Dish

Cuisine: Mexican

Servings: 6 servings

Calories: 120kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 lb boneless, skinless chicken breast tenderloins
• ▢ 2 limes, juiced
• ▢ 1 tbsp fresh cilantro, chopped
• ▢ 1 tsp olive oil
• ▢ 1/2 tsp each salt and pepper

Instructions

• ▢
  Place a large plastic baggie inside a bowl (helps to keep the baggie upright). Add all the ingredients. Seal the bag and toss around for chicken to be coated with marinade.
• ▢
  Set in the refrigerator for about 10 minutes.
• ▢
  Meanwhile, heat a grill pan to medium high heat.
• ▢
  Use tongs to place chicken tenderloins on the grill pan. Cook about 4 minutes per side.
• ▢
  Check the internal temperature is 165F. Remove from heat and serve.

Nutrition

Serving: 3oz | Calories: 120kcal | Carbohydrates: 2g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 282mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg