Platinum Author
Lemon or lime and chili seem to go together well and provide a unique flavor you can't get with either alone. This dish is mostly low fat because of the use of olive oil instead of butter, and the use of a lean protein source like skinless boneless chicken breast. The 1 tablepoon of brown sugar adds some calories but I think the added flavor is worth it. The recipe is designed for two but could easily be scaled up to feed four. The first 4 ingredients can be used as a marinade to enhance flavor and tenderize. If you are in a big hurry, skip the marinating step and use the mix as a sauce.
Ingredients
1 tablespoon chili powder
2 tablespoons olive oil
1 tablepoon brown sugar
1 tablespoon lemon juice
3 small potatoes sliced thin skin-on
3 chicken tenders (about 3 ounces), cubed
Instructions
1 - Combine the chili powder, olive oil, brown sugar and lemon juice to make a marinade/sauce.
Note: You could enhance the flavor by marinating the chicken tenders in the refrigerator for an hour or so using this as a marinade. The left over marinade culd then be added before cooking to use as a sauce.
2 - Preheat the oven to 450 degrees.
3 - Add the potato slices and drizzle half the sauce over and bake 25 minute, stirring once during the baking cycle.
4 - Place the chicken pieces over the potatoes and drizzle the rest of the marinade/sauce over them.
5 - Bake for another 9 minutes, then remove and serve.
About this Author
My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com
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