Baked Chicken with Dijon and Lime

Baked Chicken with Dijon and Lime

This was good!  I have a ton of limes so I've been going a little lime crazy.  I found this recipe on SkinnyTaste which is a low calorie website, however it happened to be low carb as well with the only converting I needed to do was to use full fat mayonnaise.  I just love recipes that you can whip up a quick sauce/seasoning and then throw it all in the oven or crockpot.  The carb-etarian family loved this one too. No leftovers here! *INDUCTION FRIENDLY*

4 STARS
4 servings
1.5 net carbs per serving

8 chicken thighs, skin removed
3 TBSP Dijon mustard
1 TBSP mayonnaise
1 clove garlic, crushed
1 lime, squeezed and lime zest
3/4 tsp pepper
salt
dried parsley


Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.