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Title : Ginger Lime Chicken ... Asian Inspired Low Carb Dish
link : Ginger Lime Chicken ... Asian Inspired Low Carb Dish

Ginger Lime Chicken ... Asian Inspired Low Carb Dish

This quick and easy low-carb Asian inspired chicken recipe is not only full of flavour, but it is also very versatile. You can double the recipe and have it for dinner one night, and then use the leftover chicken for salads throughout the week.

Ingredients

Serves Four

2g net carbs per serving

1½ lbs boneless, skinless chicken breasts
¼ cup tamari soy sauce or Coconut Aminos
2 tbsp. fresh lime juice
2 tsp toasted sesame oil
1 tsp lime zest
1 tsp fresh ginger, grated
1 pinch chili flakes, extra for garnish
1 tsp sesame seeds, toasted, for garnish (optional)

1 tbsp. fresh cilantro, chopped, for garnish (optional)

Instructions

for this dish can be found here

Serve with
Low Carb Asian Cauliflower Rice, see here

Limes are the same shape, but smaller than lemons, with a bright green, fairly smooth skin, limes are a highly aromatic fruit. Like lemons, limes are high in vitamin C.

There are three main types:
Tahitian, which is the largest, with the most acidic flavour;
Mexican, slightly smaller, very aromatic, and with a particularly bright green skin;

Key lime, which have a paler skin, a high juice content and a strong flavour.

Limes are available all year round, when buying them look for unblemished, firm limes that feel heavy for their size as they will be the juiciest. If you intend to use the zest, buy them unwaxed (shops should state this clearly). If you can't find unwaxed limes, scrub the limes thoroughly before zesting. 

To extract the maximum amount of juice, make sure the limes are at room temperature, and firmly roll them back and forth under your palm a couple of times - that helps to break down some of the flesh's fibres. Alternatively, microwave them for around 30 seconds, depending on the size of the lime - warming them up also helps them give up more juice. 

You can store limes in a perforated bag in the fridge (for a couple of weeks); in a fruit bowl (for around a week). Once cut, wrap in clingfilm and keep in the fridge for up to four days.

A variety of recipe ideas/articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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