Key Lime Chicken with Ginger

Welcome to March. This month Daylight Savings begins again in anticipation of spring. It is a shock at first, skies staying light into the early evening. But it is always welcome. As the days grow longer, my palate requires lighter, less savory dishes. This recipe is from 2008:



When I was a child, I'd sit on our back steps on April nights, one ear cocked for the sound of robins, the other taking in the sounds of post-supper cleanup in the kitchen and the boys playing baseball in Olson's empty lot three doors away. The clatter of pots and pans, the thwack of the bat against the ball: These were the sounds of spring evenings.

The smell of earth, newly released from winter's grasp was sensual, fertile, waiting. The color of the sky was azure turning to salmon.

I loved it. And I loved the warmer days that followed.

The Saturday I made Key Lime Chicken was such a day, with everyone turned out with rakes and brooms and yard waste bins.

On these days, I seek certain food: seafood, tomatoes, citrus fruits. Like key limes.

Key Lime Chicken

• 3-4 boneless, skinless chicken breasts
• 2 garlic cloves, chopped
• 1 tablespoon butter
• 1 teaspoon key lime peel, grated
• 2 tablespoon key lime juice
• 1/4 teaspoon ginger, ground
• 1/8 teaspoon crushed red pepper
• 1 orange, sliced

In small bowl, combine lime peel, lime juice, ginger, and red pepper. Set aside.

Rinse chicken; pat dry. Brown chicken and garlic in a skillet with margarine, turning chicken frequently to ensure even browning and cooking.

Slice oranges while chicken is browning. Add lime juice mixture and orange slices to skillet. Cook for 3-4 minutes until chicken is thoroughly cooked.

I served this with a small green salad, rice and mango chutney. Green beans are another side dish that would pair well with this chicken.

This was adapted from a recipe I found on Everyday Health.