2 chicken breasts or legs- patted dry and slightle seasoned with salt and pepper
1 chipotle en adobo- just drain off the adobo... or not
1 Tbl. cilantro- chopped finely
1 tsp. lime zest
2 tsp. brown sugar
2 Tbl. tamari- or soy sauce
2 garlic cloves- finely chopped
2 Tbl. fat free mayo
1 tsp. olive oil
1/2 c. roasted cashews
1. Preheat oven to 425. Roast cashews if not already roasted over a stove until nicely browned. Combine all ingredients, except the chicken, in a food processor- if you have a working one, otherwise mash it all up well- and combine. You can leave out the cashews as they may burn- or get very dark- and just add them over the top at 15 min out.
2. In an oven safe pan place the chicken and pat dry and season lightly with salt and pepper. Rub the marinade over chicken (or marinate for a few hours to overnight- I didn't and it was still delicious) and bake in the oven for 45 minutes. Serve with lime wedges.
|Love making doubles to save for lunch or tomorrows dinner when it's delicious|