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Paprika Lime Chicken

Every time I mention we are eating chicken (which is often), the boy asks if I am making paprika chicken. First let’s talk about his rendition of paprika chicken – shredded chicken marinated in boatloads of lime and paprika and then fried to an inch of life in about 2 inches of oil. It’s hard, crunchy, and comes with the lovely bonus of covering your entire stove in oily red spatter. Not exactly my idea of dinner. However recently I decided to compromise and try a new version of Lime Paprika Chicken. In this version, the chicken hangs out and marinates with paprika, lime juice, and some other spices before being quickly cooked on the grill or stove-top. It makes a delicious main dish and also tastes great rolled up in tortillas. Let’s be real – almost everything tastes better as a taco.

Paprika Lime Chicken
Servings: 4
Serving Size: 4 oz. chicken
Nutritional Information: 170.9 calories, 7.5g of fat, 0g of carbohydrates, 0g of fiber, 25g of protein
Weight Watchers® PointsPlus®: 4 *

Ingredients

  • 1 lb. chicken breast, cut into strips
  • 1.5 tbsp. paprika
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. allspice
  • Juice of 2 limes
  • 1 tbsp. vegetable oil
  • 2 garlic cloves, minced

Instructions

  1. Mix together all of the spices, vegetable oil, lime juice, and garlic. Marinate chicken in this mixture for at least 1 hour in the fridge.
  2. Option 1: Preheat a grill or grill pan oven medium high heat and grill for about 2-3 minutes per side until cooked through.
  3. Option 2: Spray a skillet with cooking spray. Add the chicken and cook for 2-3 minutes per side or until cooked through completely.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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2 Response to Paprika Lime Chicken

  1. Richard on August 17, 2013

    Do you use hot or sweet paprika in this? Sounds tasty either way…:-)

    Reply
    • Mary on October 2, 2013

      I’d be curious to know that also. For what it’s worth, I think sweet smoked paprika would be perfect for this marinade. The combination of the smokiness with the slight tartness of the lime juice would be unbeatable. I am going to try this on my George Foreman tonight! It can be served hot or cold with a side dish of grilled corn or thin sliced over a salad with an olive oil and balsamic dressing. Yum

      Reply

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