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Chicken and Snow Peas 


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  Recipe by Eating Well

Serves: 2


  • 1 cup “lite” coconut milk
  • ¼ cup lime juice
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 8 ounces chicken tenders
  • 4 cups shredded romaine lettuce
  • 1 cup shredded red cabbage
  • 1 cup sliced snow peas
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons minced red onion


Preheat oven to 400°F.

Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer ¼ cup of the dressing to a large bowl; set aside.

Place chicken in the baking dish; bake until cooked through, about 20 minutes.

Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.

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.
  Coconut-Lime Chicken and Snow Peas

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
3.0 g
     Saturated Fat
1.0 g
     Polyunsaturated Fat
0.0 g
     Monounsaturated Fat
0.0 g
67 mg
190 mg
429 mg
Total Carbohydrate
13 g
     Dietary Fiber
4.0 g
2.0 g
29 g

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