Easy Citrus Chicken 'N' Veg

For more about this recipe: Fresh & Fast Chicken

Easy Dinner Recipe - Citrus Chicken ’N’ Veg recipe. The honey-mustard-lime marinade gives this chicken dish a sweet-and-sour kick, and it marries well with steamed broccolini.
  • 4Servings


  • Juice of 2 limes
  • 1 Tbs. Dijon mustard
  • 1 Tbs. raw honey
  • 1 large garlic clove, minced
  • ½ tsp. each salt and fresh ground pepper
  • 3 Tbs. olive oil
  • Handful of fresh cilantro, minced (about ¼ cup minced cilantro)
  • 4 8-oz. boneless, skinless chicken breasts, pounded to an even thickness for grilling
  • 2 bunches broccolini (about 1 lb.)


  1. In small bowl, whisk together ingredients from lime juice through olive oil until emulsified. Stir in cilantro.
  2. Place chicken breasts into gallon-sized zip-closure bag, and pour in half of dressing. Work chicken around in
  3. baggie until each piece is lightly coated, and store in
  4. refrigerator to marinate,
  5. hour to overnight. (The longer the marinating time, the stronger the flavor.)
  6. Preheat grill or grill pan on medium-high heat, and grill chicken about 6 minutes per side, or until cooked through.
  7. While chicken is cooking, steam broccolini over boiling water until tender-crisp, about 3 minutes.
  8. Divide chicken and broccolini among 4 plates, and drizzle with remaining marinade just before serving.

Nutrition Information

  • Calories: 360
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 115 mg
  • Fat Content: 15 g
  • Fiber Content: 4 g
  • Protein Content: 42 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 620 mg
  • Sugar Content: 5 g
Chicken Vindaloo

Chicken Vindaloo

Vindaloo, a classic spicy curry, is originally a Portuguese dish of spiced pork; it takes its name from the Portuguese vinha d'alhos, vinha for wine, and alho for garlic.

Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.