Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 8/19/19

Honey Lime Chicken
with sauteed green beans

Active: 30 min Total: 50 min
Original GF Paleo Vegetarian
Honey Lime Chicken
Colorful and simple, this fresh summer meal makes great leftovers and can even be served at room temperature if the weather is particularly hot.
Smarts: This is a lighter meal. When we first featured it in 2018, many reviewers found it sufficient as written, while others said it could use something more. A simple green salad would be a great addition if you'd like an added element.
Dependency
Summer Chopped Chicken Salad
Tags
Low Calorie, Make Ahead, Grill Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
72

Ingredients

Metric
Servings:
4
Sauteed Green Beans with Tomatoes and Jalapeno:
  • Green beans - 16 oz , trimmed and chopped
  • Jalapenos - 1 , diced
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Tomatoes, medium - 2 , chopped
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Lime juice - 2 tsp
Honey Lime Chicken (for 2 nights):
  • Bragg's / coconut aminos - 1/4 cup
  • Honey - 1/4 cup
  • Lime juice - 2 Tbsp
  • Chicken thighs, boneless and skinless - 2 1/2 lbs

Prep

  1. Green beans / Jalapenos - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make marinade - Combine aminos, honey, and lime juice (portion for chicken). (Can be done up to 5 days ahead)
  3. Marinate chicken - (If cooking on the grill, get grill heating when chicken is nearly finished marinating.) Combine chicken and marinade. Marinate for at least 20 minutes and up to 2 hours.
  4. Green onions / Tomatoes - Prep as directed. (Can be done up to 2 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Discard marinade and season chicken on both sides with some salt and pepper.
  2. If cooking on a grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Clean grates and brush with some oil.
  3. {grill}: Place chicken over direct heat. Sear on both sides until lightly charred. Move to indirect heat and continue cooking until chicken reaches 165F / 74C degrees, 5 to 8 minutes.
  4. {grill}: While chicken is cooking, toss green beans with oil and some salt and pepper. Place in a grill basket or over a piece of foil on the grill. Cook alongside chicken, with the lid closed, until tender, 5 to 6 minutes.
  5. If cooking on the stovetop: Heat a large skillet over medium-high heat. Add oil and then green beans to heated oil. Saute until tender and starting to blacken in spots, 5 to 7 minutes. Set green beans aside and return pan to heat.
  6. {stovetop}: Brush pan with some oil and add chicken. Sear until both sides are deep golden brown, ~3 minutes on each side. Reduce heat to low and cover pan with a lid or foil. Continue cooking until chicken reaches 165F / 74C degrees, 5 to 8 minutes.
  7. Let chicken rest, covered, for 5 minutes before serving. (Reserve half the chicken for Thursday night.)
  8. While chicken rests, toss green beans with jalapenos, green onions (white and green parts), tomatoes, vinegar, and lime juice (portion for green beans). Season with some salt and pepper.
  9. Serve chicken with green beans on the side. Enjoy!
  10. If you want to get a head start on Thursday’s meal, chop the reserved chicken before refrigerating it.

Reviews

Ratings

0 reviews