I ended up having leftover cilantro from the cilantro lime chicken slow cooker recipe so rather than let it go to waste I came up with a quick meal to pair with grilled chicken my husband was planning to BBQ. I am still too nervous to use the grill on my own so hopefully if you use this recipe you know how to grill chicken, or can have someone you know do that part. ;)
That will be one of my goals for the summer. But first, I will need to keep practicing on the stove and hopefully figure out how to not overcook it!
Anyways, back to the recipe. I made a cilantro lime marinade to use on the chicken and onions & peppers. And because I had SOOO much cilantro ( I overdid it and bought 2 bunches) I also made an avocado and tomato mix to go on top of the chicken. This mix is great for any Mexican meal. I've used it for taco night, a chip dip and even put it on top of a salad.
Here is the dish broken down:
Chicken
2 chicken breasts
1 lime (juice)
1 cup cilantro (chopped)
salt & pepper (to taste)
1) Squeeze the lime juice into a small bowl.
2) Add in the chopped cilantro and mix
3) Add salt & pepper to taste
4) Place chicken in a gallon size ziploc bag (or larger bowl). Cover chicken with marinade and place in refrigerator for at least 1 hour but if you are pressed for time you can cook right away.
5) Cook on the grill or stove. Again, this is not my forte but if you are cooking on the stove, cook on medium heat for approx. 5 minutes on each side.
Onions & Peppers
1-2 tbsp. olive oil
3-4 garlic cloves (chopped)
NOTE: You can also used pre-minced garlic. I didn't have any leftover fresh garlic so I used about
2-3 tbsp. of the minced garlic
1 red pepper (sliced)
1 yellow or green pepper (sliced)
1 white onion (sliced)
1/2 cup cilantro (chopped)
1/2 or 1 lime (juice)
Note: I used a full lime but if you don't like it to taste too citrusy 1/2 a lime is plenty
1) In medium size pan put in olive oil and garlic
2) Once garlic starts to slightly brown, add in peppers & onion and sauté for approx. 3-5 minutes
3) Add in lime juice and chopped cilantro and continue to sauté until vegetables are tender. Approximately an additional 5 minutes. Add salt & pepper to taste.
Avocado & Tomato Mix
1 avocado (cut into cubes)
1 cup grape tomatoes (cut in halves or quarters)
1/2 cup of red onion (chopped)
1/2 lime (juice)
1/4 cup cilantro (chopped)
Note: The cilantro is optional. I usually use whatever I have left over after I make the
marinade.
salt & pepper (to taste)
1) Cut the avocado into cubes. The best way to avoid it all mushing together is after cutting the full avocado in half (and taking out the pit), use a knife to make cuts inside the halved piece then scoop it out with a spoon.
2) Mix the avocado, grape tomatoes, red onions and lime juice in a small bowl
3) Add in cilantro (optional) , salt & pepper to taste
Once you are ready to serve, you can also add a side dish of yellow rice. I normally use Goya instant yellow rice but I didn't have any so I used a 90 second microwave chicken rice this time.
ENJOY!
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