Coconut-Lime Chicken & Snow Peas

Preparation

1. Preheat oven to 400 degrees F. Whisk coconut milk, lime juice, sugar and salt in an 8×8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.
2. Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
3. Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.

Tips

For Two: Refrigerate leftover coconut milk for up to 4 days or freeze for up to 2 months. Use to make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; make a Pineapple-Coconut Frappe.

Per serving: 183 calories; 3 g fat (1 g saturated fat, 0 g mono unsaturated fat); 67 mg cholesterol; 13 g carbohydrates; 29 g protein; 4 g fiber; 190 mg sodium; 429 mg potassium; 2 g added sugar

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (120% dv), Folate (40% dv), Iron (15% dv)

1 Carbohydrate Servings

Exchanges: 2 vegetable, 4 very lean meat

Contributed by: EatingWell.com