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Cooking Light’s Citrus Chicken Cutlets
At a Glance
- Prep
- 10 minutes
- Cook
- 8 minutes
- Total
- 25 min
- Yield
- 4.00 serving(s)
Categories
- Main dish
Cuisine
- American
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- Low-fat
- Mediterranean
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cooking Light's Citrus Chicken Cutlets brings together 1/4 cup orange juice, 1/2 teaspoon grated lime rind, 2 tablespoons fresh lime juice in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1/4 cup orange juice
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh thyme
- 2 teaspoons bottled minced garlic
- 1 teaspoon grated orange rind
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 lb skinless boneless chicken cutlet
- 1 tablespoon olive oil
- cooking spray
- 6 cups bagged prewashed Baby Spinach
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Instructions
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.
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