by Sandra Piddock

Created on: July 10, 2008   Last Updated: February 10, 2010

Thank heaven for skinless, boneless chicken. It's very low in fat, and versatile with it. I serve it at least twice a week, and we never get bored, as there are so many ways to serve this dieting best friend. This is my favourite recipe. The flavour is so delicate and delicious that you'd never guess it was so simple to prepare and so good for you.

CHICKEN IN LIME AND GINGER (serves 4)

4 skinless chicken breasts
Juice and zest of 1 lime
2 tbsps Soy Sauce
2 tbsps vegetable or sunflower oil
1" piece of ginger, peeled and grated, or 1 rounded tsp minced ginger from a jar
1 clove garlic, shopped
Salt and pepper to taste

Slash the chicken breasts to allow marinade to penetrate flesh, then combine all other ingredients and place, with chicken breasts, in a covered dish in the fridge for 2 - 4 hours, but no longer than 6 hours, as the flavour will become too strong. Mix chicken around in marinade occasionally to ensure it is well coated.

After marinating, place the chicken in a non stick baking dish and pour over the remaining marinade. Cook in a hot oven (about 220) for 30 - 40 minutes, turning once.

When chicken is cooked, remove from dish. Mix 2 dessertspoons of cornflour with 1/2 pint of water, and swirl around in hot baking dish, using a wooden spoon to incorporate all the crunchy bits on the bottom of the pan. Transfer to a small saucepan, bring to the boil and simmer for a couple of minutes until thickened, adding a little more water if necessary.

Pour sauce over chicken and serve with steamed egg noodles or boiled brown rice. The flavour is so delicate and different, everyone will think you've spent hours preparing it. Any leftover chicken is great served cold with a salad or on a sandwich. Enjoy!

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