Lime Chicken, Vietnamese Shrimp: Good Housekeeping's Summer Recipes

Recipe: Lime Chicken with Honeydew-Peach Salsa

Try this healthy chicken recipe out of the pages of Good Housekeeping.

Yields: 4 main-dish servings

Total Time: 25 min

Prep Time: 15 min

Cook Time: 10 min

Ingredients:

1 lime

2 cups (1/4-inch dice) honeydew melon

1 large ripe peach, pitted and diced into 1/4-inch pieces

1/2 cup (loosely packed) fresh basil leaves, coarsely chopped

3/4 teaspoon salt

1/2 teaspoon pepper

4 medium skinless, boneless chicken-breast halves

Directions:

1. Prepare grill or grill pan for direct grilling over medium heat.

2. From lime, grate 1 1/2 teaspoons of the peel and squeeze 2 tablespoons juice. In medium bowl, stir together lime juice, diced melon, diced peach, chopped basil and 1/4 teaspoon salt. Makes 4 cups salsa.

3. Place chicken on plate. Sprinkle chicken on both sides with lime peel, 1/2 teaspoon salt and 1/2 teaspoon pepper.

4. Place chicken on hot grill rack. Cover grill and cook chicken 10 to 12 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once. Arrange chicken on platter and serve with salsa.

Nutritional Information (per serving):

Calories: 285

Total Fat: 4g

Saturated Fat: 1g

Cholesterol: 90mg

Sodium: 525mg

Total Carbohydrate: 28g

Dietary Fiber: 4g

Sugars: --

Protein: 35g

Calcium: --

Recipe: Vietnamese-Style Shrimp in Lettuce Cups

Good Housekeeping scores another healthy hit with this savory summer treat.

Serves: 4

Total Time: 45 min

Prep Time: 25 min

Cook Time: 20 min

Ingredients:

1 cup jasmine rice

1 pound shelled and deveined medium-size shrimp

2 tablespoon less-sodium fish sauce

1 tablespoon reduced-sodium soy sauce

2 tablespoons fresh lime juice

3 cloves garlic, crushed with press

1 teaspoon vegetable oil

2 medium stalks celery, cut lengthwise in half, then thinly sliced crosswise

1 cup shredded or matchstick-thin carrots

2 teaspoons grated peeled fresh ginger

1 cup loosely packed fresh cilantro

1 cup loosely packed fresh mint leaves

12 Boston lettuce leaves

Directions:

1. Prepare rice as label directs.

2. Meanwhile, coarsely chop shrimp. In medium bowl, combine shrimp, fish sauce, soy sauce, lime juice and garlic; set aside.

3. In nonstick 12-inch skillet, heat oil over medium-high heat. Add celery, carrots and ginger; cook 2 minutes, stirring frequently. Add shrimp mixture and cook 1 to 2 minutes or just until shrimp turn opaque, stirring constantly. Remove skillet from heat; stir in half of cilantro and mint.

4. Divide rice among lettuce leaves; top with shrimp mixture and remaining herbs. Fold leaves over shrimp mixture and eat out of hand.

Nutritional Information (per serving):

Calories: 345

Total Fat: 4g

Saturated Fat: 1g

Cholesterol: 172mg

Sodium: 795mg

Total Carbohydrate: 49g

Dietary Fiber: --

Sugars: --

Protein: 29g

Calcium: --

For these recipes and more, visit Good Housekeeping.