Coconut-Lime Chicken with Thai Garnishes

We made this dish for our Sunday dinner. The recipe comes from Sarah Carey, the Everyday Food editor for Martha Stewart. Here is the link. As the recipe claims, the secret to this recipe rests in the marinade, which can be done in the morning, so that all that is left to do for your evening meal is cook the chicken and prepare the garnishes.

We served our chicken over rice as shown here. We used the low-fat coconut milk, but as Ms. Carey argues, since the coconut milk is merely a marinade, you can probably use regular coconut milk for more flavor and not add too many calories.

Coconut-Lime Chicken with Thai Garnishes

Coconut-Lime Chicken with Thai Garnishes

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