Friday, May 26, 2017

Lime Cilantro Chicken

New addiction. Ad-dic-tion.

This is sooo good. And it's good in everything. It's good alone, or with rice, or with burritos, or in a salad (oh, in a salad--makes summer worth having). It's good however on earth you want to eat it. So I'm going to tell you from sad sad experience that you should quadramilla-duple it and then eat it with everything all the time (except maybe oatmeal; you might want to skip it with that, but then, who knows...).

It also takes less than 20 minutes to throw together (though if you have time to marinate it, it's even better). You can make it on the stove; you can make it on the grill.

Also, if you have cilantro haters, don't despair. I have a hard-core cilantro hater, but he was totally fine with this. Because it gets cooked, it's not an in-your-face cilantro flavor.

Lime Cilantro Chicken
adapted from Gimme Delicious
serves 4
Prep and cook time: 20 minutes (though an hour-1 day of marination is preferred)
Cost: $3.80
chicken: 3.00, lime: .25, olive oil: .20, other stuff: .35

Note: I did use fresh lime juice because I had limes. I'd recommend it, and you need the zest anyway. That said, don't not make this because you don't have limes. It might not be quite as punchy or amazing, but my guess is that it'll still be pretty darn fabulous.

4 chicken breasts
1/4 C fresh lime juice
zest of one lime
2 Tbsp olive oil
1-2 Tbsp fresh cilantro (I used 1-ish)
2 garlic cloves, minced
1 tsp salt
1 tsp brown sugar (or honey)
1/2 tsp red chili flakes
1/2 tsp ground cumin

Combine everything except the chicken breasts, and whisk it together. Add the chicken breasts and marinate (even 15 minutes of marination will give it a little extra flavor, but it's still good if you don't have time to marinate).

Drizzle a little olive oil in a skillet over medium heat. Add the chicken breasts (reserve the extra marinade). Cook till one side is golden brown, then flip and do the same on the other side.

When they are nearly cooked, pour the rest of the marinade into the pan, coat the breasts, and cook.

When the chicken is done, serve on tacos, with rice, or shredded into a salad. (I hope you quadramilla-dupled it, cause you're going to be sad if you didn't.)




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