Fat Loss: Chili Lime Roast Chicken
Roast chicken was a Sunday staple in my house as I was growing up, and its a tradition that Tim and I have continued.
Roast chicken is so easy to prepare, and is super affordable. We always choose pasture raised chicken when we can, and buying the whole bird is so much cheaper per lb than if you were to just buy the chicken breasts. You can also use the leftovers in so many ways - salads, wraps, etc, but be warned, this recipe is so delicious that you probably wont have any!
Roast chicken usually feels like warming winter comfort food, but I've given it a lighter twist with this Chili Lime version and this spicy rub lends itself well to any poultry dish. I love to roast meat in a large cast iron pan, but you can use any oven proof dish.
Chili Lime Roast Chicken
1 large pasture raised chicken
2 tablespoons avocado oil
1 teaspoon chili powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Himalayan salt
1/4 teaspoon pepper
zest on 1 lime
juice of 1 lime
Preheat oven to 450 degrees F with your cast iron skillet placed on the middle shelf.
Mix the rub ingredients in a bowl. Pat the chicken dry, then rub with the chili lime mixture. Slice the 4 limes, and place them around the chicken.
Roast the chicken until the breast registers 120 degrees F (measured using a meat thermometer).
At this point turn the oven off and leave the chicken in until the breast reaches 160 degrees (usually around 20 minutes).
Remove from the oven and cover loosely with aluminium foil, resting for 15 minutes.
Serve with the roasted lime slices and a green salad.
This recipe is part of My 28 Day Gut Healing Program.
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