Loading

Honey Chicken and Mexican Green Rice

The challenge: Cooking a delicious meal while on a diet
The problem: Liking it too much
The solution: Get creative with it
Today's secret ingredient(s):  Lime, Spinach and Thyme


If you find yourself in one of those endless diets that forbid you from indulging in all the good things life has to offer and you regret every time you cheat it; I'd say its time for you to get creative without jeopardizing your health, and most importantly your taste buds. 

Being a food lover and a self-promoted restaurant reviewer, I have to continuously balance out my meals (week to week) to ensure I am not blowing up in the process. This is when I resource to creative thinking, look for inspiration in many places and create a delicious and tasty meal that will not break the bank or my skinny jeans!

Today's secret diet meal involves the use of my favourite cooking ingredients with an inspirational twist taken from popular recipes. For you alone, I will be sharing a scrumptious Honey-Lime Chicken with Mexican Green rice and Avocado.

Honey-Lime Chicken (4 servings):
  • 4 Chicken thighs/legs (skin on, oh yes)
  • 4 tablespoons of honey
  • 2 limes, squeeze juice (do not use canned or pre-made version)
  • Thyme (about 1 handful)
  • Salt and pepper to taste
  • Extra Virgin Olive Oil (EVOO)
Let me preface this recipe by letting you know that removing the skin from the chicken has been recently proven to be a myth. According to Healthzone.ca leaving the skin on from time to time is actually good. I mean, if you skip on the skin and then drink a diet coke, what gives? The point here is eating healthy while loving your foods. Trust me, the extra pound you gained this week was not because of chicken skin, you can blame it on the aaalllcccooohhhooolll.

Jokes aside, here is how simple it is to make it - Preheat oven at 380F. In the meantime, place chicken on a baking dish (coat baking dish with oil first) and rub with EVOO and salt and pepper. In a mixing bowl add honey, lime, salt and pepper and thyme. Mix well and then pour over chicken. Place chicken in the oven and let it cook for 45-50 mins or until golden brown and/or centre is no longer pink. Quick tip: 10 mins before removing from the oven, flip chicken skin down to let the skin absorb all the juices from the bottom of the baking dish. This will add extra flavour to the chicken.

Mexican Green Rice (4 servings)
  • Brown rice & wild rice (mix 1 1/2 cups)
  • Fresh spinach (3 handfuls)
  • Fresh cilantro (1 handful)
  • Freshly squeezed lime juice (1 lime)
  • 1 medium onion, diced
  • 1 garlic glove, diced
  • Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1/2 jalapeno, diced very fine (optional)
In a medium size pot add olive oil and let it warm until simmering, once oil is hot add the onion and let it cook until brown, add salt and pepper. Add raw rice mix (do not wash rice) to the pot and continue frying and stirring for 3-4 minutes. In the meantime, take the fresh spinach, cilantro, garlic, jalapeno (if using), lime juice, salt and pepper and 2 tablespoons of EVOO, in batches, and pulse in food processor until finely chopped. Once water from the rice has evaporated, add mix from food processor, stir, cover with lid and let the rice cook at low heat for about 40-45 mins. When ready to serve, toss it around a bit and serve. 

Once chicken and rice are ready, cut an avocado in half, sprinkle it with salt and eat it raw. If this is not your preference, then feel free to pair your meal with any other veggie of your choice. Remember to balance your meal and eat healthy. Its our time to revolutionize our eating habits. 

Until next time Foodies!

Buen Provecho,
Foodies Inc.
Follow RecipesDream