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Meat/Poultry

Sriracha Lime Chicken

Dinner

Add sliced chicken to a medium saucepan. Turn heat to medium-low, and add enough water to cover the chicken.

Poach over low heat until chicken is cooked through, about 6-8 minutes. Fat will come to the surface of the water, that is OK because you will discard the water once the chicken is cooked through.

Remove the cooked chicken from the heat and place in a small bowl. Discard water and fat from pan.

Return pan to low heat, and add lime juice, olive oil, Siriacha sauce, and veggies, stirring constantly.

Add chicken back in. Sautee until veggies are tender-crisp, about 2-3 minutes.

 

Serve over Black Bean Pasta, Quinoa, or Spaghetti Squash.

 

Black Bean Pasta:
In a small pot, bring 1 1/2 cups of water to a boil. Add black bean pasta and cook according to package directions. Drain pasta. 1/2 package serves 2.

 

Tips on preparation: Chicken is easy to slice, and much less messy to handle raw, when it is still partially frozen. Defrost the chicken breast in your refrigerator, and then while it is still hard but the edges are thawed, use a sharp knife to thinly slice. This is much easier when the chicken is still defrosting. Then, it can fully defrost after being sliced. Alternatively, if you are using fresh chicken breast, simply cut it into 1/2″ cubes.

10 oz boneless skinless chicken breast, cut into thin strips (1/4-1/2″ wide)

8 oz sugar snap peas, green beans, or snow peas

2 teaspoons sriracha sauce- look for low sodium

2 tablespoons lime juice

1 tablespoon olive oil

water

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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