Lemon or lime and chili seem to go together well and provide a unique flavor you can’t get with either alone. The combination is a dynamite mix that can spice up not only chicken and fish recipes, but also vegetarian dished.
This dish is mostly low fat because of the use of olive oil instead of butter, and the use of a lean protein source like skinless boneless chicken breast instead of a more fatty ground beef or pork The 1 tablespoon of brown sugar adds some calories but I think the added flavor is worth it.it.
The recipe is designed for two but could easily be scaled up to feed four. The first 4 ingredients can be used as a marinade to enhance flavor and tenderize. If you are in a big hurry, skip the marinating step and use the mix as a sauce. Use the usual caution if you marinate raw chicken, and then use the marinade for a sauce. If you do this, be sure to heat the sauce to boiling for a few minutes before use.
1 tablespoon chili powder
2 tablespoons olive oil
1 tablepoon brown sugar
1 tablespoon lemon juice
3 small potatoes sliced thin skin-on
3 chicken tenders (about 3 ounces), cubed
1 – Combine the chili powder, olive oil, brown sugar and lemon juice to make a marinade/sauce.
Note: You could enhance the flavor by marinating the chicken tenders in the refrigerator
for an hour or so using this as a marinade. The left over marinade could then be added before cooking to use as a sauce.
2 – Preheat the oven to 450 degrees.
3 – Add the potato slices and drizzle half the sauce over and bake 25 minute, stirring
once during the baking cycle.
4 – Place the chicken pieces over the potatoes and drizzle the rest of the marinade/sauce
5 – Bake for another 9 minutes, then remove and serve.