Honey-Lime Sriracha Chicken

When the temps start dipping, it’s only natural that I get obsessed with my grill.  Trying to squeeze as much grill-time in as possible before I cover it up one last time for the season.

That being said, I’m a huge fan of marinating meats and cooking them outdoors… and this dish is a new one in my rotation, officially as of this week!

Honey Lime Sriracha Chicken | No Thanks to Cake

A recipe with honey, lime, and SRIRACHA in the title… it definitely caught my attention.  I was able to marinate the meat overnight and quickly grill it up on Monday afternoon for a fast and easy dinner… full of flavor!

Despite having sriracha in the name, this dish is more flavorful and less spicy… fear not, those who are not spicy fans!  If you’re a huge fan of sriracha and are looking for an extra kick of heat, add a little extra.

Honey-Lime Sriracha Chicken

Adapted from Handle the Heat via Pinterest

Serves 4

INGREDIENTS

Honey-Lime Sriracha Chicken | No Thanks to Cake

1/4 cup honey
3 tablespoons low-sodium soy sauce
1/2 tablespoon olive oil
Zest and juice of two limes
3 garlic cloves, peeled
2 tablespoons Sriracha sauce
1 teaspoon kosher salt
4 boneless skinless chicken breast halves (about 6 ounces each)

INSTRUCTIONS

1.  Mix first 7 ingredients in a small bowl.  Whisk to combine.

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

2.  Place chicken in a ziploc bag and refrigerate overnight to marinate.

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

3.  Cook on a hot grill until done, about 4-6 minutes on each side.

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

4.  Allow to rest for 5 minutes, and serve with some lovely veggies.  Note:  I served mine with my favorite Italian green bean recipe.

Honey Lime Sriracha Chicken | No Thanks to Cake

 

Honey-Lime Sriracha Chicken | No Thanks to Cake

 

 

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Lightened Up Jalapeño Poppers

Have you guys heard that there is a new Laughing Cow Cheese on the block??

Your favorite wedged cheese now comes in SPICY PEPPER JACK!!!  OMG…

Lightened Up Jalapeño Poppers | No Thanks to Cake

My friends over at Laughing Cow were sweet enough to send me a few wheels of cheesy goodness to try out and to share the spicy, cheesy news with all of you!

Lightened Up Jalapeño Poppers | No Thanks to Cake

I continue to use Laughing Cow as my go-to snacking cheese.  Whether I’m pairing it with veggies (cucumbers, carrots, and peppers are my faves) or a light cracker (34 Degrees crisps!), I’ve established a deep-rooted love for these little triangles!

As part of their Pepper Jack campaign, Laughing Cow challenged me to come up with a fantastic new way to snack on their creamy wedges… and I’ve come up with a REALLY tasty recipe for all y’all!

Lightened Up Jalapeño Poppers | No Thanks to Cake

Just in time for football season, you’ve got a new go-to healthier jalapeño popper to enjoy!  It’s not fried or breaded like it’s high-fat cousin… instead, it’s loaded with veggies, white-meat chicken, and, of course, our star:  Laughing Cow Spicy Pepper Jack cheese!

Lightened Up Jalapeño Poppers featuring Laughing Cow Cheese

Serves 2

INGREDIENTS

Lightened Up Jalapeño Poppers | No Thanks to Cake

5 jalapeño peppers, halved horizontally with seeds removed

2 wedges Laughing Cow Spicy Pepper Jack flavor

1 1/2 Tbsp. white onion, minced

1 clove garlic, minced

1/4 cup baby spinach, chiffonade

2 Tbsp. cooked white meat chicken, chopped finely

1 Tbsp. reduced fat Mexican cheese

cooking spray

salt

pepper

INSTRUCTIONS

1.  Preheat your oven to 350 degrees.

2.  Slice and remove the seeds of your peppers.  You should have 10 halves to work with.

Lightened Up Jalapeño Poppers | No Thanks to Cake

3.  Take one of your pepper halves, and dice it finely.

Lightened Up Jalapeño Poppers | No Thanks to Cake

4.  Add your onion, garlic, and diced jalapeño to a skillet and sauté on medium heat for 2 minutes.  Add the spinach and cook entire mixture until spinach has wilted, about 1-2 minutes, stirring frequently.

Lightened Up Jalapeño Poppers | No Thanks to Cake

5.  Add your chicken, and cook another minutes.  Note:  I prepared my chicken in a crockpot the day before, and then simply chopped it finely and added to the pan.  You could also very easily use rotisserie chicken or grilled chicken breast.

Lightened Up Jalapeño Poppers | No Thanks to Cake

6.  Remove mixture from the heat to a small bowl.  Add your Laughing Cow wedges, and mash with a fork to combine.  Add salt and pepper to taste.

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

7.  Using a spoon, scoop the mixture into the peppers.  Place the stuffed peppers on a baking sheet, sprayed with cooking spray.

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

8.  Carefully top the peppers with 1 Tbsp. of cheese.  Just a few shreds per pepper will add a touch of added cheese goodness.

Lightened Up Jalapeño Poppers | No Thanks to Cake

9.  Bake these bad boys in the oven for 20-25 minutes, until peppers soften and cheese melts.  Garnish with sliced grape tomatoes and finely chopped cilantro, if desired.

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

10.  Serve hot, and enjoy!!!

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

Lightened Up Jalapeño Poppers | No Thanks to Cake

Per about 5 stuffed pepper halves:

CAL 103; CARB 4g; FAT 5g; PROT 9g; FIB 1g; WW Points Plus: 2

Divider

For more tasty Laughing Cow Cheese recipes, check out my recent Recipe Roundup

Recipe Roundup: Laughing Cow Cheese | No Thanks to Cake

Note:  The Laughing Cow provided me with product and a gift card for this review.  However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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Whole Wheat Pumpkin Waffles

Fall in Colorado is beyond gorgeous… and almost here.

Of course, as in previous years, the world is in a hurry for fall to show up.  Pumpkin Spice Lattes and pumpkin everything showing up all over town…

While I don’t enjoy the Pumpkin Spice Latte (I know, it’s nearly sacrilegious), I prefer the Salted Caramel Mocha, which to me is ten times more delicious!  It wouldn’t be a season if I didn’t remind you of my doctored-up, long-winded, high-maintenance, yet totally-delicious-and-healthier version.  Refer to this post for the details, but I had my first one on Friday.  Yum-o!

Lightened Up Starbucks Salted Caramel Mocha | No Thanks to Cake

With the cooler weather we’re starting to see… I just couldn’t resist getting in on the early pumpkin-ing that’s going on.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Baking pumpkin cakes and pumpkin cookies and even pumpkin bread can be a little dangerous in my place, so I opted for a lighter breakfast pumpkin dish.  These waffles are AWESOME.  The frothy egg whites make them fluffy and thick.  The whole wheat, grainy flour that it includes give you mileage.  The pumpkin flavor makes you want to curl up on the couch under a blanket and knit… oh wait, that might just be me. 

Whole Wheat Pumpkin Waffles

Adapted from The Happy Gal

INGREDIENTS

Whole Wheat Pumpkin Waffles | No Thanks to Cake

2 egg whites

3/4 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/8 tsp. salt

1/4 cup skim milk

1/2 cup canned pumpkin puree (not pie filling)

2 Tbsp. honey

1 1/2 Tbsp. natural, no-sugar applesauce

1/2 tsp. vanilla

INSTRUCTIONS

1.  Coat a waffle iron with cooking spray and preheat.

2.  Place the egg whites in a mixing boal and beat on high until frothy.  Note:  Mix it a few minutes beyond this point, so you have light peaks.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

3.  In another bowl, whisk the the soy milk, pumpkin, honey, oil, and vanilla.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

4.  Gradually add in dry ingredients.  Gently fold in the egg whites until combined.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

5.  Place ½ cup of batter on a preheated waffle iron. Close and bake until done.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

6.  Serve with sugar-free syrup and butter spray.  Sprinkle with cinnamon sugar, if desired.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Per 1/2 cup batter made into a waffle:

CAL 189; CARB 41g; FAT 1g; PROT 8g; FIB 6g; WW Points Plus: 5

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Oven-Roasted Onion Garlic Green Beans

I love vegetables, but sometimes… out of sheer laziness… I eat less veggies. (How about that for #transparenttuesday)

As mentioned yesterday, I’ve 100% determined that food prep is incredibly key to my success.  I’ve been working hard to bag up my veggies and to plan when I’ll be eating them.

Pinterest continues to be a huge tool to help me stay on track in the veggie department.  I am endlessly pinning pics of my favorite veggies transformed into delicious dishes.  I tend to lean toward green beans, beets, broccoli, and spinach on the cooked veggies side of the house.  So, when I spotted today’s recipe, I knew it was one to be pinned.  Months later, I’m finally trying it, and holy yum!!!

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

These beans are incredibly flavorful and the roasting really transforms their flavor, caramelizing them and exposing their rich flavor.  As a bonus, they’re incredibly easy to make…

Roll that beautiful BEAN footage… 

Roasted Onion-Garlic Green Beans

Adapted from Overtime Cook

Serves 3

INGREDIENTS

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

1 lb. green beans, ends trimmed

1/2 medium onion, finely diced or minced

2 cloves garlic, minced

1/2 Tbsp. olive oil

salt

black pepper

cooking spray

INSTRUCTIONS

1.  Preheat the oven to 425. Coat your baking sheet with cooking spray.

2.  Combine all ingredients in a large bowl, tossing well to evenly distribute everything.  Note:  I used Pink Himalayan salt for the first time in this recipe.  I simply grinder a few twists of the salt onto the beans prior to baking, and also added freshly ground pepper.  Salt and pepper tends to be a personal choice, so season as you see fit.

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

3.  Spread the mixture on the prepared baking sheet in a single layer as possible.

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

4.  Bake at 425 for 30 minutes (depending on how well done you like your green beans). Stir halfway through.  Serve hot, and enjoy!

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Oven Roasted Garlic Onion Green Beans | No Thanks to Cake

Per 1/3 recipe serving:

CAL 81; CARB 14g; FAT 3g; PROT 3g; FIB 5g; WW Points Plus: 2

DividerIf you love green beans like I do, here are a few more NTTC recipes to try… 

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Lightened Up Green Bean Casserole | No Thanks to Cake

Weight Watchers Green Beans with Mustard and Country Herbs | No Thanks to Cake

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