Healthy Highlight: Lime

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Last week we dove into health benefits of lemons, and it is only right that we get into the juice of a lime next. Limes are small but mighty. Their juice is packed with nutrients. That makes key lime pie healthy right? 

  • One medium lime contains 1/9 grams of fiber, 22% of the Daily Value of Vitamin C, and 2% of the daily value of Iron, Calcium,Vitamin B6, and Thiamin
  • Limes are packed with antioxidants which defend your cells against free radicals.
  • Vitamin C in limes help boost your immune system
  • Limes also have several properties that can promote healthy skin. Vitamin C also has collagen in it that keeps your skin firm and strong.

Lime Chicken (gimmesomeoven.com)

  • 2 pounds boneless, skinless Chicken Thighs
  • 1/2 cup freshly-squeezed Lime Juice
  • 2 cloves Garlic, minced
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Melted Butter
  • Zest of Two Limes
  • 1/2 cup chopped fresh Cilantro
  • additional Lime Wedges for garnish
  1. Add chicken thighs, lime juice, garlic, worchestershire sauce, salt and pepper to a large ziplock bag. Seal and toss to combine ingredients until the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 8 hours.
  2. Preheat oven to 425 degrees F and grease a baking dish with cooking spray. Remove chicken from bag with a slotted spoon, reserving the marinade, and arrange in a single layer in the baking dish. Brush chicken with melted butter, and season with additional salt and pepper if desired. Bake for about 20 minutes, the remove and brush chicken with the reserved marinade. Bake for an additional 20-30 minutes, or until the chicken is cooked through and the juices run clear. (Baking times may shift for different types of chicken.) Remove and sprinkle chicken with lime zest and fresh cilantro.
  3. Serve over rice or quinoa garnished with lime wedges.

Cilantro Lime Rice (loveandlemons.com)

  • 1 cup long-grain Jasmine Rice
  • 1 1/2 cups Water
  • 3 teaspoons Extra Virgin Olive Oil
  • 1 small Garlic Clove, minced
  • 2 Scallions, finely chopped
  • 1 teaspoon Lime Zest
  • 1/4 to 1/2 teaspoon Sea Salt
  • 1 1/2 tablespoon Fresh Lime Juice
  • 1/2 cup finely chopped fresh Cilantro
  • Pinch of Red Pepper Flakes or 1/4 diced Jalapeno

Combine the rice, water, and 1 teaspoon of the olive oil in a medium saucepan with a lid. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).

Uncover and fluff with a fork. Add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute, then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.

Easy Simple Lime Bars (rockrecipes.com)

For Pastry Base

  • 1 cup Cold Butter, cut in small pieces
  • 1/2 cup Sugar
  • 2 cups Flour

For Lime Layer

  • 1 1/2 cups Sugar
  • 1/4 cup Flour
  • 4 Eggs
  • Zest of Two Limes
  • Juice of 4-5 small Limes

To make the pastry base

  1. Using a pastry cutter or in a food processor blend together the butter sugar and flour.
  2. Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
  3. Bake for 20 to 25 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware)

For the lime topping

  1. Simply whisk together the sugar flour, eggs, zest and lime juice until the sugar is dissolved.
  2. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
  3. Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. The bottom should just be beginning to brown slightly at the top edges. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.