Monday, February 02, 2009

Hot & Spicy Roasted Chicken Chunks and Sweet Limes- 242 calorie Bento

Surprise your mouth - that's one of my mottos! This bento has two very un-assuming ingredients - the chicken and the sweet lime. Looks can be deceiving!

Surprise #1: You take a look at the chicken and you pop it into your mouth. Two seconds later your tongue realizes there are hot & spicy ingredients in there (as steam comes out of your ears!).

Surpise #2: Sweet lime, you say? pop the sweet lime into your mouth not knowing what to expect - as you should be! Sweet limes are one of those food items that you either love it or you hate it. I grew up eating them, but I had never seen them in the supermarkets in the US. Today, I saw them and my eyes popped out. Oh, what a great childhood memory. Sweet limes are very popular in India, the Caribbean and Israel. The pith is very thin, but very bitter. Most people squeeze the juice and have it that way. Very refreshing. I, on the other hand, like to separate into wedges then take the membrane off by hand and eat the luscious fruit. Very messy - my Mom used to roll her eyes when I was little - but very satisfying for me. The work is worth it!

Bento Content:
  • Hot & Spicy Roasted Chicken Chunks (108)
  • Grape tomatoes with Cilantro stems and ground pepper (21)
  • Plum wedges (30)
  • Sweet Lime wedges (30)
  • Savory Thin Mini Crackers from Trader Joe's (53)

Total Bento : 242 calories


Hot & Spicy Roasted Chicken Chunks (yields 4 servings)

  • 1 lb Chicken breast - boneless & skinless
  • 1 tsp Hot Sauce
  • 2 fl oz Lime Juice
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Oil Spray

Cut chicken into bite-sized chunks. Combine rest of ingredients well. Marinate chicken with mixture for at least 1 hour.

Spray oven-safe pan with oil and arrange chicken well-scattered on pan. Cover with aluminum paper and cook in 375 deg Fahrenheit for 10 minutes.

Uncover, move chicken around and return to 400 deg Fahrenheit oven until chicken is golden. Move chicken around another time as to brown on all sides.

No comments: