Barbell Club Basics | Cilantro-Lime Chicken

October 15, 2015

 

Summer made dieting easier. Everything tasted better on the grill, and wearing a shirt is optional pretty much every day, so having the 6-pack on lock down was a necessity. As the weather transitions from balmy to barely-above-freezing, the grill hibernates and the layers come out. If you’ve worked too hard to include one of those layers as a pudgy midsection than make a plan, and learn a new recipe or two each week.

 

Chicken prepared within the comfort of your warm home doesn’t need to be bland, and force feeding yourself food that’s barely edible doesn’t make you any better than someone that puts a little effort into a meal. These simple tips and recipe won’t make you forget about the grill, but will add some fire to an otherwise cold winter season.

 
 

 
 

Main Dish Ingredients:

 

• 1 lb Trimmed, Boneless Chicken Thighs
• 2 Tablespoons Olive Oil
• 1/4 cup Fresh Lime Juice
• 3 Tablespoons Chopped Cilantro
• 1/2 Teaspoon Natural Sweetener
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Fresh Black Pepper

 

30 minutes or more prior to meal prep: Mix olive oil, lime juice, cilantro, sweetener, salt, and pepper together in a large bowl. Once well mixed, add chicken. Massage the marinade into the chicken and be sure to coat all of the chicken equally. Cover and chill for at least 30 minutes prior to cooking.

 
 

 
 

Directions:

 

Preheat your oven to 400* F. Place all marinated chicken into a large, greased baking dish. Bake for 30-40 minutes until fully cooked.

 

Side Dish Ingredients:

 

• 12 oz (1 Package) Fresh Broccoli Florets
• 1 Tablespoon Coconut Oil, Melted
• 1 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Garlic Based Seasoning of Choice
• 1/4 Cup Sliced Almonds
• 2 oz Nitrate-Free Salami, Chopped

 

Side Dish Direction:

 

Preheat your oven to 400* F. Mix melted coconut oil, lemon juice, and seasoning together in a large bowl. Add broccoli florets to the bowl tossing in the mix until fully covered. Place the broccoli and remaining mix into a large, greased baking dish. Bake for 20 minutes. Remove dish and add almonds and salami. Mix well and cook for 5-10 more minutes until you notice browning or until fully cooked.

 

Macros (main dish):
Yields: 3 Servings

 

Calories – 306 kCal
Fat – 21G
Carbohydrate – 4G
Protein – 27G

 
 

 
 

Prepared by Tacticalories

 

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Disclaimer
The views and opinions expressed in this article are those of the authors and do not necessarily reflect the official policy or position of USPlabs or any employee thereof. Examples used within this article are only examples. USPlabs is not responsible for the accuracy of any of the information supplied by the authors of this article. Content contributors are not employees of USPlabs. Authors may have been remunerated by USPlabs.

 

The information provided in this article, as well as this web-site blog is intended for informational and educational purposes only and should not be interpreted as medical advice for any condition. Always consult a qualified medical professional before beginning any nutritional program or exercise program. By reading this disclaimer, you hereby agree and understand that the information provided in this column is not medical advice and relying upon it shall be done at your sole risk.

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