Cilantro-Lime Chicken with Avocado-Tomato Salsa

Ingredients

• 2 avocados
• 2 lb chicken thighs, boneless skinless
• 1 small bunch cilantro
• 4 cloves garlic
• 1 pint grape tomatoes
• 2 limes
• 1 medium red onion
• black pepper
• extra virgin olive oil
• salt

Directions

1. Wash and dry the fresh produce

- 1 pint grape tomatoes 2 avocados 2 limes 1 small bunch cilantro

2. Pat the chicken dry with paper towels and place in a medium bowl.
- 2 lb chicken thighs, boneless skinless

3. Juice the limes; add half of the juice to the bowl with the chicken and the other half to a separate medium salad bowl.

4. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add half to each bowl.

5. Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the bowl with the chicken and 4 cloves garlic.

6. To the bowl with the chicken, add olive oil, salt, and pepper. Turn the chicken until well coated with the marinade. Set aside for 5 minutes. Add the 2 tbsp extra virgin olive oil 1 tsp salt ½ tsp black pepper

7. Preheat a grill pan or regular skillet over medium-high heat.

8. While the chicken marinates, halve the grape tomatoes crosswise. Add to the salad bowl.

9. Once the grill pan / skillet is hot, add the chicken and cook until it is golden brown and cooked through, 3 to 5 minutes per side.

10. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salad bowl.

11. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 1/4 inch pieces). Add to the salad bowl.1 medium red onion

12. Add olive oil, salt, and pepper to the salad bowl; toss to combine.
2 tbsp extra virgin olive oil 1/2 tsp salt 1/4 tsp black pepper

13. To serve, divide the chicken between plates and top with the salsa. Enjoy!


Original recipe found at:

• https://www.mealime.com/recipes/cilantro-lime-chicken-thighs-avocado-tomato-salsa/3892

Creamy Cilantro Lime Chicken

This Creamy Cilantro Lime Chicken is an easy low carb and gluten free meal perfect for any night of the week. Serve with some roasted veggies and rice for a complete meal!

Course: Main 

Cuisine: Mexican 

Servings: 4 servings

Calories: 320 kcal

Original Author: Isabel Eats

Ingredients

• 4 6-ounce boneless skinless chicken breasts
• 1 teaspoon coarse sea salt
• 1 teaspoon black pepper
• 1 1/2 tablespoon olive oil
• 1/2 cup diced yellow onions
• 1 4-ounce can diced green chiles
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon ground coriander
• 1/3 cup heavy cream
• 2 tablespoons chopped cilantro, plus more for garnish

Instructions

1. Preheat oven to 375 degrees F. Use a meat tenderizer to pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.

2. In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.

3. Place skillet in oven and bake for 10 to 15 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.

4. Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.

5. Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.

6. Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.

7. Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.

8. Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.

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Nutrition Facts

Creamy Cilantro Lime Chicken

Amount Per Serving (1 /4th of recipe)

Calories 320Calories from Fat 162

% Daily Value*

Total Fat 18g28%

Saturated Fat 6g30%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 112mg37%

Potassium 370mg11%

Total Carbohydrates 4g1%

Sugars 2g

Protein 35g70%

Vitamin A9%

Vitamin C15%

Calcium5%

Iron9%

* Percent Daily Values are based on a 2000 calorie diet.

Avocado Chicken Salad with Peanut Dressing

Where do I begin?! YUM ... that's where. I wanted something healthy and fresh for dinner. I searched for a few ideas online and came across this salad dish and changed it up just a bit. I am in love with the dressing and used the leftovers for a burger the next day. It could even be used as a dip or hummus for chips.


Ingredients
1 lb boneless, skinless chicken breast
Salt and fresh cracked pepper
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
2 cups spinach

1 carrot, julienned
1 radicchio, chopped (optional)
1 avocado, thinly sliced
1/2 red onion, sliced
1 handful fresh cilantro, chopped
1/4 cup peanuts, chopped

Quinoa

The Avocado Peanut Dressing

1/4 avocado
1/2 cup peanuts
Juice of one 1/2 lime
1 garlic clove
1/4 cup rice vinegar

1/4-1/2 cup olive oil
1/2 teaspoon salt + 1/4 teaspoon black pepper

Directions

1. Marinate the chicken: In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken in this mixture for at least 30 minutes.

2. Grill the chicken. Once cooked through, set chicken aside and allow to cool slightly. Cut into slices.

3. To make the dressing: Mix the ingredients (avocado, rice vinegar, peanuts, lime juice, olive oil and garlic) together in a blender or food processor. Adjust with salt and pepper.

4. Combine the chopped spinach carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the quinoa and chicken on top along with the avocado. Drizzle on the dressing, top with chopped peanuts, and serve!

Note: The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.

Skillet Street Corn

Ingredients

• - one can of corn, drained 
• - 1/2 clove of minced garlic (or powder)
• - 1 tablespoons vegetable oil
• - 1 tablespoon mayonnaise ( full fat and quality - no miracle whip )
• - ½ cup green onions, thinly sliced
• - 1/2 jalapeño, roasted and diced
• - 1 tablespoon fresh lime juice
• - ½ cup cilantro leaves, roughly chopped
• - 1-2 ounces cotija (or feta) cheese, crumbled
• - ½ teaspoon chili powder
• - salt

Directions

1. To roast jalapeño, turn boiler on high and place oven rack on top shelf. Place a piece of tinfoil on rack. Slice jalapeño in half lengthwise and remove seeds. Place jalapeño cut side down onto tinfoil. Broil until jalapeño skin starts to blacken (about 5 minutes). Remove from oven and let cool. Once cool, remove skins and finely dice. Set aside.
2. Heat a large skillet over medium high heat, add vegetable oil to coat bottom. Add corn, garlic and a pinch of salt. Cook corn until browning on one side and then toss. Continue to cook until corn is browned well and charred in spots- about 5 to 7 minutes. If corn begins to pop or darken too much, reduce heat.
3. Once cooked, remove from heat. Stir in mayonnaise, green onions, jalapeño, and lime juice. Taste and season with salt to your liking.
4. Evenly sprinkle chopped cilantro leaves, crumbled cotija cheese, and chili powder over corn.
5. Serve warm.

Adapted from http://forkvsspoon.com/skillet-mexican-street-corn/

Lemongrass Chicken Coconut Curry

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1 inch pieces
• 1/2 onion, chopped
• 1 jalapeno, chopped (seeded if you want less heat)
• 2 garlic cloves, chopped
• 3 stalks of lemon grass, cut into large chunks and bruised
• 3 tsp Thai red curry paste
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1 inch piece of ginger, peeled and either sliced thin or grated
• 1 Tb sugar
• 1 red bell pepper, cut into large chunks
• 2 stalks green onion, sliced
• 1 can light coconut milk
• 2-3 cups of water or stock
• 1 cup sugar snap peas or broccoli
• 1 cup carrots
• 1 Tb sriracha
• Salt and pepper, to taste
• 1-2 Tb coconut oil
• Lime wedges, for garnish
• 1 green onion, sliced for garnish

Directions

1. Saute onion, jalapeno in coconut oil until onion begins to soften. Then add garlic and lemongrass. Toss around in the oil for another minute or so until garlic begins to caramelize.
2. Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
3. Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
4. Add your veggies. Mushrooms, peppers, peas and green onion. (Note* I added my broccoli until the very end to avoid over cooking). Toss to coat with everything.
5. Add your liquid, coconut milk and 2 cups of stock or water. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of sriracha.
6. Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add lime juice. 
7. Garnish with green onion and lime wedges.

Pineapple Cucumber Salsa

My kids and I eat at Moe's Southwest restaurant often and I was hesitant to try this salsa. I do not like cucumbers at all. Something told me to try it and I fell in love with it. I ran home and picked the cucumbers from my garden and made my first batch. 

I recommend using fresh pineapple but it's super important to be sure that it's ripe. It has the most flavor but the can will do just fine if you don't have the time to cut and core a pineapple. 


Ingredients
1-1/2 Cups finely chopped fresh pineapple
1 Cup finely chopped seedless cucumber
1/4 Cup lime juice

1/4 Cup finely chopped red onion

2 Tablespoons minced fresh cilantro

4-1/2 Teaspoons chopped seeded jalapeno pepper

1 Garlic clove, minced

1 Teaspoon grated lime peel

1/4 Teaspoon salt

Directions
Mix all ingredients together and refrigerate for at least 2 hours

Adapted from: http://www.tasteofhome.com/recipes/pineapple-cucumber-salsa#ixzz38tEqyU51

Edamame and Quinoa Salad

Ingredients

• 16 oz frozen, shelled, edamame
• 1¼ cup frozen corn
• 1½ cup cooked, cooled quinoa
• 2 green onions, sliced
• 1 red sweet bell pepper, diced
• 2 Tbsp minced fresh cilantro
• 2 Tbsp olive oil
• 1½ Tbsp lemon juice
• 1½ Tbsp lime juice
• ½ tsp salt
• ½ tsp chili powder (I used Paprika)
• ½ tsp dried thyme
• ¼ tsp black pepper
• Dash cayenne

Instructions

1. Briefly boil the edamame and the corn, just until tender
2. Drain and cool completely
3. In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
4. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined
5. Drizzle over the salad and toss to coat
6. Cover & chill for at least two hours

http://realhousemoms.com/edamame-quinoa-salad/

Black Bean Lentil Salad with Cumin-Lime Dressing

Ingredients

1 cup dry lentils (green or brown) ($1.19/bag)
15 oz. can black beans, rinsed and drained (Wild Harvest Organic $1.18)
1 red bell pepper ($1.00)
1/2 small red onion ($.50)
1-2 roma tomatoes ($2.00)
Large bunch cilantro, stems removed ($.99)
Optional: green onion

For the Dressing

Juice of 1 lime ($1.50)

2 Tbsp. olive oil
1 tsp. dijon mustard
1-2 cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/8 tsp. salt
Optional: chipotle powder, chili powder, pepper, hot sauce, other seasonings, etc.

Directions

1) Cook lentils according to package directions, leaving firm not mushy. Drain.
2) While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.
3) Finely dice the bell pepper, onion, and tomatoes. Roughly chop the cilantro.
4) In a large bowl, place the black beans, bell pepper, onion, tomatoes, and lentils. Add the dressing and toss to combine. Add cilantro, and lightly toss.
5) Serve immediately or chill covered in the fridge for at least an hour to let the flavors combine.

Vegan, gluten-free. From thegardengrazer.com