Limette Mediterranean Chicken
I love this dish because it is so simple and hassle free. I have been trying out this new item called Limette. It is a cross between a lime and a lemon. It is shaped like a lime, looks like a lemon but is not sour (more like an orange flavor). It is often known as a sweet lime.
Limette has about the same nutritional value as a lime. It is an excellent source of vitamin C and dietary fiber and numerous other nutrients in small quantities. The Oregano, Lemon Thyme and Rosemary have been known to contain anti-bacterial, anti-oxidant and lowers cholesterol.
Serving 6 Time: 45-60 minutes (15-30 minutes inactive)
|1 lb||Chicken Cutlet or Skinless and Boneless Chicken thigh|
|5 sprigs||Oregano leaves only|
|5 sprigs||Lemon thyme leaves only|
|5 sprigs||Rosemary leaves only|
|3 each||Limette (sliced into 1/8 inch thick rounds)|
|1 each||Elephant Garlic (chopped) bulb|
|½ cup||Olive Oil|
|To Taste||Salt and Pepper|
Marinate the chicken with ALL of the above ingredients EXCEPT the sliced Limette at room temperature for 15-30 minutes. Or you can let them marinate overnight in the refrigerator. The longer you let the ingredients marinate, the more flavor is infused.
Brown the chicken on high heat on a skillet or put grill marks on the chicken;
Preheat oven to 375⁰
Lay flat the chicken with marinate juice and bits in a cooking pan and top with a layer of Limette to cover the chicken;
Cook for 20-25 minutes until fork tender;
Serve with rice or quinoa or salad.