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Chili Lime Chicken






Serves 2


2 5-ounce boneless, skinless chicken breast halves

2 pinches salt, divided

2 pinches pepper, divided

1 pinch garlic powder

½ teaspoon plus 1 pinch chili powder, divided

4 teaspoons canola oil

4 tablespoons fresh lime juice

1 teaspoon honey

1 tablespoon chopped fresh cilantro

4 cups shredded romaine lettuce

½ cucumber, thinly sliced

2 radishes, thinly sliced


  1. Season chicken with 1 pinch each salt, pepper, garlic powder and chili powder.
  2. Heat 1 teaspoon canola oil in a medium skillet over medium heat. Add chicken and cook 10 to 12 minutes, or until chicken reaches an internal temperature of 165F, turning halfway. Remove from heat and set aside.
  3. While chicken is cooking whisk together lime juice, honey, cilantro and remaining canola oil, salt, pepper and chili powder.
  4. Toss romaine, cucumber and radishes in a large salad bowl. Drizzle with half of dressing and toss well.
  5. Divide salad between 2 plates. Top each with 1 piece of chicken and drizzle with remaining dressing.

Nutrition stats: 292 cals, 32g pro, 11g carbs, 3g fiber, 13g fat (2g sat)

Source: The Calendar Diet: A Month by Month Guide to Losing Weight While Living Your Life by Melina B. Jampolis, MD and Karen Ansel, MS, RD (with Ami Jampolis)



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About The Author

Elisa Zied is a nationally recognized and award-winning health and nutrition expert, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books. An avid walker, she loves motivating others to #moveitorloseit. A book lover, she recently earned a certificate in children’s literature from Stony Brook Southampton and is currently working on several young adult novels. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram and Facebook.

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