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Coconut Lime Chicken - Dump and Go Dinner

<p>Marinated in creamy coconut milk, lime juice, and a pinch of cayenne for an irresistible taste of a little tropical heat, this freezer recipe for grilled chicken will steal the show at your next cook out.</p>
4 Servings Recipe By

Ingredients

  • 6 fluid ounces Coconut Milk, Canned
  • 1 teaspoon Vegetable Oil
  • 8 tablespoons juice Lime
  • 2 teaspoons Sugar
  • 1/4 teaspoons Sea Salt
  • 1 teaspoon Ginger, Ground
  • 1/4 teaspoons Cayenne Pepper
  • 1/4 teaspoons Black Pepper
  • 2 teaspoons mince Garlic, Cloves
  • 1 1/2 pounds Chicken, Boneless Breasts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces
  • 317 Calories
  • 15g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 124mg Cholesterol
  • 197mg Sodium
  • 6g Total Carb
  • 0g Fiber
  • 2g Total Sugars (Includes 2g Added Sugars)
  • 39g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients except chicken in a large bowl.
  2. Place chicken in a dish and pour marinade over chicken to coat well. Cover tightly.
  3. Allow to marinate overnight or for at least 12 hours.
  4. Preheat grill to medium high heat.
  5. Grill for 8-9 minutes on each side, until cooked through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Grill for 8-9 minutes on each side, until cooked through.

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