Quick Lime Cilantro Chicken

Zaftique · February 2014

Baking can take longer than I usually have time for (not out of work til 5:30 + 45m commute home = I'd like to eat before 7p, urgh), but low & slow is definitely a snazzy way to go!

That's always my question, though - I cook almost exclusively with olive oil (butter for sauteeing mushrooms, though, and saved bacon fat for leeks, num!), but while I may put 2TB in the pan, I don't feel like I'm actually ingesting it once the food comes out.. Should I just halve whatever I use for sauteeing when I put it into the recipe calculation?

This is perhaps best suited elsewhere, so mods feel free to move.

marthadztx · February 2014

Looks delich!

SutapaMukherji · February 2014

Bumping for the yumminess

sillyvalentine · February 2014

How are you getting the nutrition numbers? When cooking with olive oil, are you not supposed to count it?

When I pop the ingredients into the recipe database, I get:

(I don't know how to attach a pic, so I just c/p the text)

Ingredients Calories Carbs Fat Protein Sodium Sugar
Chicken - Breast, meat only, raw, 3 breast, bone and skin removed 779 0 9 163 460 0
Limes - Raw, 3 fruit (2" dia) 60 21 0 1 4 3
Garlic - Raw, 5 clove 22 5 0 1 3 0
Oil - Olive, 2 tablespoon 239 0 27 0 1 0

Total: 1,100 26 36 165 468 3
Per Serving: 367 9 12 55 156 1

How big are the chicken breasts you're using? Should be medium, 190g/ea
You only need ateaspoon of olive oil and there will probably be some left over that you don't eat.

punkypenny · February 2014

BUMP for later

themommie · February 2014

Yum, thanks for sharing

will2lose72 · February 2014

You are eating some of it...some of what is left in the pan is juices from the chicken (read fat and water) and some of the olive oil is now on the outside of the chicken. Especially when you deglaze the pan as the recipe indicates you are pouring that oil off on to the chicken. I'd think it's best to err on the side of adding the full amount used to the recipe.

Lesa_Sass · February 2014

Baking can take longer than I usually have time for (not out of work til 5:30 + 45m commute home = I'd like to eat before 7p, urgh), but low & slow is definitely a snazzy way to go!

That's always my question, though - I cook almost exclusively with olive oil (butter for sauteeing mushrooms, though, and saved bacon fat for leeks, num!), but while I may put 2TB in the pan, I don't feel like I'm actually ingesting it once the food comes out.. Should I just halve whatever I use for sauteeing when I put it into the recipe calculation?

This is perhaps best suited elsewhere, so mods feel free to move.

If you want to get technical, you can weigh the amount of olive oil that is left in the pan and subtract it from the total amount in the recipe.

I will say this though, there is WAY more than 2 tablespoons of OO in the pan that made this particular picture.

Always count oil that you cook with in your diary. The food does soak up a good bit of the oil and is what gives it such yummy flavor.

This recipe could be used in the crockpot to omit the oil.