Low Carb Chicken Recipes

Ingredients:

1 tsp salt
1 tsp crushed red pepper
1/8 tsp black pepper
5 cloves garlic, minced
1/2 cup fresh lime juice
8 cup thinly sliced onion, 4 lg
8 4-oz chicken breast halves
1 vegetable cooking spray
1 tbsp olive oil, divided
4 cup hot cooked rice

Instructions:

Combine the first 7 ingredients in a large zip-lock heavy-duty
plastic ba Seal and marinate in refrigerator for 2 hours, turning
occasionally.
Coat an ovenproof Dutch oven with cooking spray. Add 1-1/2
teaspoons oil, and place over medium-high heat until hot. Remove 4
breast halves from the bag and add to the pan: cook for 2 minutes on
each side or until browned. Remove the chicken from the pan: set
aside and keep warm. Repeat procedure with remaining 1-1/2 tsp olive
oil and chicken.
Remove pan from heat: add onion slices from plastic bag. Return
chicken pan: nestling them into onion slices. Bake, uncovered, at
for 20 minutes. Remove chicken from pan: stir onion slices, scraping
sides and bottom of p to loosen bits. Return chicken to pan: reduce
oven temperature to 375 and bake for an additional 15 minutes. Place
1/2 cup of the rice on each of eig plates. Top each serving with one
breast half and 1/2 cup onion mixture.

Each serving contains 303 calories and 3.5 grams of fat.

Servings: 8