I’ve been blogging for almost 3 years. I still can’t believe it. Over the course of time and hundreds of posts, there were some good ones. I’m dusting the cobwebs off of some of my favorite posts.
In Instagram style, it’s a throwback Thurday.
This recipe is still one of our favorites in my house. Enjoy!
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Over here at Casa FSL, I’m a bit of a gambler. I play Dinner-Time-Russian-Roulette. About every week or so, I create or road test a new recipe. Some nights are good, some nights get the thumbs down, other nights meh.
Let me paint a little picture for you guys. Once I tried to make “Honey Sauced Crock Pot Chicken”. That ended in Mr.FSL taking a bite and saying “This steak is a little dusty.” Um, first off, it’s chicken. Dusty?! Yeeeeah. Some new dinner attempts just don’t work.
This meal is the total opposite. It’s seriously the best new recipe I’ve gotten my hands on in a long time. It will be making an appearance in my dinner rotation for sure. Plus it took like 30 minutes from start to finish. Really. I got it from Cooking Light Magazine so it’s nice and healthy. Fast, tasty, healthy, WIN!
Pre-heat the oven to 350F.
Combine
1/4c minced onion
1/4c agave nectar
3 T low-sodium, fat-free chicken broth
1 minced chipotle pepper
1T adobo sauce from the chipotle can
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I didn’t have minced onion and couldn’t find minced chipotle in the store. So I did what I always do. I threw all of the above ingredients into my trusty Magic Bullet.
Poof! Minced everything! This is cutting edge cooking folks.
Heat an oven-proof skillet over medium-high heat. Add 2 teaspoons of olive oil. Sprinkle 4 chicken breast halves with salt & pepper, then add the chicken to the pan.
Cook for about 3 minutes on each side or until browned.
Add onion mixture to pan; bring to a boil.
Bake for 8 minutes (or until chicken temp reaches 165F). Flip once and baste. Remove chicken from the pan.
Return pan to medium heat and bring glaze to a boil. Cook until thick and bubbly. Stir in 1 tablespoon of fresh lime juice.
Pour over chicken. I served mine with lime slices and blue corn chips.
1 Serving = 1 breast half (no chips). Calories per serving : 276. Winner winner chicken dinner!
*Side Note*
I wrote this post twice. It was much more entertaining the first time around. Sorry 
. I swear this recipe is AH-MAZING! Give it a test drive on your stove & let me know how you liked it! And, wash it down with a Skinny Girl Margarita while you’re at it 
!
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Do you have a “dinner rotation” of tried & true recipes? Or are you a kamikaze chef like moi?
Join the discussion!