Lime Archives - Strength and Sunshine

Cheesy Vegan Gluten-Free Orzo Stuffed Peppers (Allergy-Free)

October 17, 2018 by Rebecca @ Strength and Sunshine 37 Comments

An easy meatless version of a classic comfort food dinner! These Cheesy Vegan Gluten-Free Orzo Stuffed Peppers are top 8 allergy-free, easy to prepare, hearty, healthy, not to mention delicious! A family-approved weeknight meal you can even make ahead of time; loaded with cheesy, zesty, Greek & Italian flavors!

I’m not going to go digging through over 1000 posts, but I’ve told you, my Strength and Sunshine readers, about THE stuffed peppers, before. In the Strength and Sunshine family, these orzo stuffed peppers simply go by “THE Stuffed Peppers”. An iconic family favorite I and my chef skills are known for. This recipe has now been made countless times, starting many years before celiac disease and diet changes. Let’s just say, these stuffed peppers needed a “rebrand” and redo to make them Strength and Sunshine approved. While it’s not the original recipe I’ll be sharing with you today, this allergy-free version is just as tasty and a smidge healthier!Read More

Grilled Chili Lime Chicken (Gluten-Free, Paleo, Allergy-Free)

May 23, 2018 by Rebecca @ Strength and Sunshine 47 Comments

You’ll want this spicy and zesty recipe on the grill asap! Grilled Chili Lime Chicken that’s a delicious healthy entree for your next bqq or cookout! It’s gluten-free, paleo, and allergy-free; perfect for pleasing the crowd and awakening the taste buds!

Fire up those grills, there’s a delicious chicken recipe that needs to be made STAT! The humble flavors of chili lime…okay, not so humble, but classic. Just the combo you want when you need something a bit spicy and a bit zesty. Something to really awaken the taste buds and brighten up a boring old chicken breast! Toss it on the grill and you have yourself one delicious grilled chili lime chicken dinner on hand!Read More

Chili Lime Tuna Fishcakes (Gluten-Free)

March 19, 2018 by Rebecca @ Strength and Sunshine 94 Comments

Elevated fishcakes with a zesty twist! Chili Lime Tuna Fishcakes that are gluten-free, egg-free, dairy-free, & soy-free, without the oil and baked in the oven. With a secret nutty ingredient for a super flavor-packed & healthy recipe your family will love for dinner or lunch!

Fishcakes, but not just any fishcakes. Chili Lime Tuna Fishcakes with a pretty awesome and unique ingredient. Chili Lime Almond CrrrunchBites! You know how much I love Mozaics popped chips; well they came out with a new fun snack that basically is a Mozaic chip wrapped around an almond. Whole roasted almonds wrapped in a crunchy rice cracker shell, is how they describe it. Sounds odd, sounds interesting, but let me tell you, they are DELICIOUS!Read More

Virgin Banana Daiquiris

August 17, 2016 by Rebecca @ Strength and Sunshine 92 Comments

Your frosty tropical cocktail favorite made without the alcohol and right in a blender with just 3 real ingredients! Virgin Banana Daiquiris that are gluten-free, vegan, and sugar-free you and even the kids can enjoy this healthy recipe!

Banana daiquiris hold such a dear place in my heart! I had my first one many years ago (we’re talking virgin!) at the Boathouse restaurant in Wildwood, NJ when we were down on our yearly “family vacation” for the NJ Fireman’s convention. I would look forward to going to one of our dinner there (we would end up going a few times over the week) just for that drink. I thought it was the greatest thing I ever tasted!Read More

Chili Lime Plantain Crusted Chicken

April 20, 2016 by Rebecca @ Strength and Sunshine 86 Comments

Chili lime crispy plantain crusted chicken is the Caribbean take on “breaded chicken”. Gluten-free, paleo, and Whole 30 approved, you’ll have a healthy flavorful dinner recipe for everyone to enjoy!

After I made that cassava crusted chicken, how could I possibly leave out plantain crusted chicken? I couldn’t! I’m pretty sure it was the week after that I loaded up on plantain chips and make this recipe! With such delicious results from the cassava chips, I had no doubt this would be a winner, winner, chicken dinner as well!

Since I lump yucca (cassava), plantains, and potatoes into the same starch/carb family, when I think of one, I think of the others. I mean, my starch/carb component to dinner is usually one of those 3. They satisfy me and I just love them…a lot! For the most part, most of my dinners are paleo; I “grain it out” earlier in the day, like at breakfast! By the end of the day, all I’m craving is one of those grain-free goodies!

So isn’t life just even better when we can have one of these 3 food-gods TWICE in one meal? Yes! Plantain crusted chicken + plantains? Can I even handle it? Haha, just give me a bowl of ketchup and I’m in heaven! However, you’re using store-bought crunchy plantain chips for the crust and then (if you want) a whole fresh plantain for the baked fries. So you can pretend they’re two different things if you scared you’re going to be overdosing on plantains 😉

And let’s celebrate the glory of the plantain by bringing in all the flavors from it’s home region of the Caribbean! Bring on the chili and lime! Spicy, zesty, buttery plantains all baked to perfection on a humble chicken breast. So good and no slow cooker required 😉

Chili Lime Plantain Crusted Chicken

Chili Lime Plantain Crusted Chicken

Author: Rebecca Pytell
Cook Time: 30 mins
Total Time: 30 mins
Yield: 4 1x
Category: Main, Chicken
Cuisine: Caribbean

Scale

Ingredients

4 Skinless Chicken Breasts
3 Cups Plantain Chips (crusted in bag)
2 TB Chili Paste
2 Tsp Minced Garlic
2 Tsp Onion Powder
1 Tsp Cumin
2 TB Lime Juice
Zest of 1 Lime

Instructions

Preheat the oven to 350ºF.
Crush the plantain chips in a plastic bag, pour out onto a plate and set aside.
In a large bowl, combine the chili paste, spices, and lime. Mix together.
Take each chicken breast and coat in the chili mixture, then roll in the crushed plantain chips. Repeat for each breast and set in a greased baking dish.
Pour the leftover crushed plantain chips over the top of the chicken in the baking dish and bake in the oven for 30-35 minutes until thoroughly cooked.
Serve with a squirt of lime juice over top.

Nutrition

Serving Size: 1

There you go! An easy, crunchy, delicious, plantain crusted chicken dinner! I do urge you to serve it up with a side of baked (or grilled) plantain chips! But if you’re feeling yucca or sweet potato, that’s okay too, I know it’s a hard decision 😉 Next time I guess I need to combine all three in one dish!

So tell me:

+ Plantains, yucca, or potato? (I know it’s unfair…I can’t pick either!)

+ How many of your meals end up being grain-free (intentionally or not)? Just dinner! (Unless it’s not)

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