Thai Lime Chicken


  • 1/3 cup unsalted dry-roasted peanuts
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tsp ginger, ground
  • 1/2 lb boneless, skinless chicken tenders
  • ¼ cup Bella Oliva Persian Lime EVOO
  • ¼ cup Bella Oliva Coconut White Balsamic Vinegar
  • 1 lime


  1. Preheat oven to 375°F.
  2. Marinate chicken tenders overnight in the EVOO and Balsamic Vinegar.
  3. Chop peanuts into small pieces, not paste. In a small bowl, combine peanuts, garlic powder and ginger.
  4. Roll chicken in peanut mixture until well coated. Bake chicken in oven for 25 minutes or until no longer pink in center.

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