Roast Chicken with Chili-Lime Sauce

Ingredients:

• 2 tsp. herbes de Provence
• 1/3 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 4 (10 oz.) bone-in, skin-on, chicken breast halves
• 1/3 cup tomato juice
• 1 tbsp. fresh lime juice
• 3/4 tsp. chili powder
• 1 tbsp. extra-virgin olive oil

Makes 4 Servings

1. heat the oven to 425 F.
2. In a small bowl, combine the herbes de Provence, 1/4 tsp. of salt, pepper and garlic. With your fingers, carefully lift the chicken skin without removing it. rub the herbes de Provence  mixture under the skin and over the chicken.
3. Place the chicken on a rimmed baking sheet. Roast for 25 minutes or until cooked through but still juicy. Let cool briefly. When cool enough to handle, remove and discard the skin.
4. Meanwhile, in another small bowl, whisk together the tomato juice, lime juice ,chili powder and remaining 1/4 teaspoon salt. Whisk in the oil.
5. Divide the chicken among 4 plates. Drizzle each serving with 2 tablespoons sauce and serve warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The folks at the South Beach Diet have made another chicken dinner winner. It's a Phase 1 dish that's can be made in 30 minutes or less and it's a good excuse to turn on the oven and warm up the kitchen. I highly recommend adding freshly ground black pepper and minced garlic with the herb mixture because garlic and pepper always make the food taste better. The chili-lime sauce gives the chicken a nice kick of flavor and the chicken is so moist and juicy when it comes out the oven. I highly recommend using Lime, Garlic or herbes de Provence-Infused Olive Oil for the sauce. For more information, visit www.TheImperialOlive.com