Honey-Lime Chicken Enchiladas

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded (I used a rotisserie chicken from the store)
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce (I couldn't find green enchilada sauce so I  used salsa verde)

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Green Curry Chicken

1 Cup Uncooked Basmati Rice
1lb Cubed Chicken Breast(cubed)
2-3tsp Green Curry Paste
1 Can Light Coconut Milk (divided)
2 Cups Bell Pepper, Red-Green-Gold
Salt
Cilantro
Cook rice according to package, omitting salt and fat.
Stir in 1/4 tsp.salt. Heat a large nonstick skillet over
medium-high heat. Coat pan with cooking spray.
Sprinkle chicken with 1/4 tsp.salt. Add chicken to pan;
saute 4 minutes or until chicken is lightly browned.
Stir in curry paste; and cook 1 minute, stirring frequently.
Stir in 1 cup coconut milk; bring to a boil. Reduce heat,
and simmer 4 minutes, or until chicken is done, stirring
occasionally. Stir in bell peppers, 1/4 tsp.salt, and remaining
coconut milk; cook 3 minutes or until vegetables are tender.
Serve chicken mixture over rice. Sprinkle with fresh cilantro.

Spicy Peanut Chicken Skewers

2lbs Chicken Breasts (boneless, skinless, sliced into 3/4" pieces)
12 Skewer Sticks
Marinade
1T Olive Oil
2T Soy Sauce
1/2 tsp Onion Powder
1 Garlic Clove (minced)
1T Brown Sugar
2T Fresh Lime Juice
Peanut Dipping Sauce
1 1/2tsp Olive Oil
1 Small Onion (chopped)
2 Garlic Cloves (minced)
1tsp Red Curry Paste
1tsp Salt
1/3 Cup Peanut Butter
1/3 Cup Coconut Milk (low-fat)
2T Water
2tsp Red Wine Vinegar
2T Brown Sugar

Soak skewers in water for 30 minutes..
Combine marinade in a bowl. Coat chicken well and marinate 30 minutes.
Thread onto skewers and grill on medium-high 4 minutes each side.
For sauce, saute onion and garlic in oil over medium heat 5 minutes.
Add remaining ingredients and stir well. Heat to a boil, then remove to
blender. Blend well and serve topped with chopped peanuts.
I used chicken tenders and broiled them.