Recipe:- Mexican Lime Chicken Breasts

For me, lunchtime at work is my biggest downfall.  I went a long period of time eating jacket potatoes with beans, but I got bored and found I felt ready for a nap after eating it. There's a Subway and a Dominos just around the corner from the office, and even a pasty van that comes and delivers delicious Cornish Pastys- temptation everywhere. I find that if I can have an entire week of lunches sorted by Monday, I can stay on track. I have some great ideas in this post, but after getting some Sunshine at the weekend I fancied a change.  I cooked up a batch of garlic and lime chicken, which I can serve in multiple different ways throughout the week, meaning plenty of variety! This can be cooked in a griddle pan, or you can use a slow cooker for extra succulent chicken.

Why not use 2 of the breasts and serve with vegetables and rice for an evening meal, and use the leftover chicken breast for lunches

Extra Easy syn value:- Syn free

Healthy extras:- None

You will need:- 

1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp paprika
1 garlic clove, crushed
1/2 tsp dried thyme
1/2 tsp coriander
8 boneless, skinless chicken breast halves
Juice of 2 limes
2 tbsp Worcester sauce
1 tbsp fat free fromage frais


Using a large freezer zip bag, add all the ingredients together and mix well, making sure each chicken breast is coated. Zip up the bag and leave to marinate for at least 30 mins in the fridge. 

If you are cooking the chicken in the slow cooker, add the breasts and cook on low for 6 hours.   Pull apart with 2 forks for pulled chicken 

Alternatively, place a griddle over a high heat and cook the chicken  for 4 mins each side until cooked through and the grill lines are golden.

I served mine with cous cous, salad and mixed bean salad
L x