Grilled Cilantro-lime Chicken Dinner for Two

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Since we have become “empty nesters” again, Rourke and I are having to learn to cook for two again.  We wanted something on the healthier side, and we were in the mood to grill one Sunday afternoon. So, we went and picked up some chicken breasts plus a few more items.

Here’s what we did…..

We marinated the chicken breasts for four hours.  You can marinate as little as 2 hours and much as 24 hours.  We used lime juice, lime zest, olive oil, cilantro, garlic, cumin and salt.fullsizeoutput_1494.jpegfullsizeoutput_149b.jpegfullsizeoutput_1495.jpegfullsizeoutput_1497.jpegfullsizeoutput_149a.jpegfullsizeoutput_1496.jpegfullsizeoutput_1498.jpegfullsizeoutput_149c.jpegfullsizeoutput_149d.jpegfullsizeoutput_149f

Place in an airtight container and marinate away!

Pull the chicken out about 20 minutes before grilling to come to room temperature.

Fire up the grill until it reaches 400 degrees.  Grill 4 minutes on each side and 1 1/2 minutes on top rack.  Let them rest for five minutes before serving.fullsizeoutput_14a0.jpegfullsizeoutput_14a3.jpegfullsizeoutput_14a4.jpegfullsizeoutput_14a5.jpegfullsizeoutput_14a6.jpeg

We tossed together the corn/black bean/tomato salad with an avocado dressing for the side to our meal.  Recipe for both below.

Grilled Cilantro-lime Chicken:

2 tbsp. olive oil

2 tbsp. lime juice

zest from 2 limes

1/2 tsp. cumin

1/2 cup chopped cilantro

2 cloves of garlic, minced

2 tsp. salt

2 chicken breasts

Mix together the first 7 ingredients.  Put chicken in marinade in an air-tight container in the refrigerator.  Marinate at least 2 hours.  Take chicken breasts out of refrigerator 20 minutes prior to grilling.

Heat grill to 400 degrees.  Grill chicken for four minutes on each side.  Put chicken on top rack and grill 1 1/2 minutes more.  Remove from the grill and let rest for 5 minutes.

Mexican-inspired Salad recipe:

3 cups arugula

1 can black beans (drained and rinsed)

1 ear of corn still in husk

1 tomato diced

Wrap the ear of corn in husk in a dry dish towel.  Place in the microwave and cook for 3 minutes.  Unwrap towel and remove husk and silk.   Cut kernels off of cob.

Mix corn, arugula, beans and tomato together in a bow.  Add as much dressing as you would like, recipe below.

Avocado Dressing: 

1 ripe avocado

1/4 c. apple cider vinegar

1/4 c. lite agave syrup

3 tbsp. lime juice

1 clove of garlic, peeled

1/4 cup cilantro

1/2 small jalapeño, deseeded

1/4 c. water

1/4 tsp. salt

Place all ingredients in a blender and blend well.fullsizeoutput_14a7.jpeg

Bon appetit!

Toodle-oo,

Melanie

 

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