Cilantro Lime Chicken

via Farm Flavor

Ingredients

• ½ cup fresh lime juice
• 2 teaspoons kosher salt
• ½ teaspoon fine pepper
• 1 teaspoon crushed red pepper
• 2 teaspoons garlic, minced
• ½ cup cilantro, chopped
• ½ cup olive oil
• 6 (6-ounce) boneless, skinless chicken breasts

Instructions

1. Place chicken breasts in zipper-seal bag. Using a rolling pin or similar implement, flatten the thicker parts of the chicken so they match the thinner parts. You want a consistent thickness (no thinner than 3/4 of an inch) throughout to ensure the chicken cooks evenly.


2. Mix marinade ingredients and pour over chicken. Marinate at least 2 hours or overnight.


3. Remove from bag.


4. On gas grill over medium-high heat, grill chicken breasts with lid down for six minutes. Turn and grillwith the lid up 6 to 10 more minutes or until chicken reaches 170 degrees on a meat thermometer.

Cilantro Lime Chickpea Salad

via Heather's Dish

Tasty, easy to make, decently healthy.  Win.  I

CILANTRO LIME CHICKPEA SALAD

• 2 cans chickpeas, drained and rinsed
• 4 loosely packed cups fresh spinach
• 1/2 onion, chopped small
• juice from 4 limes
• 1 bunch of cilantro (about loosely packed cup)
• 3 Tbsp sugar [I reduced by half.]
• 2 Tbsp dijon mustard
• 2 cloves garlic, finely minced or grated on a microplane
• 1/2 Tbsp chili powder
• 1/2 cup olive oil

Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times).  Add the chickpeas, onion, and spinach to a large bowl.  In the same food processor add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil.  Process til it comes together into a dressing, about 30-45 seconds.  Pour over the chickpea mixture and stir to combine.  Add salt and pepper to taste.  Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry.  Enjoy!

Chicken Lime Tortilla Soup

via A Hint of Honey and Rachael Ray (inspired by Erica's Pinterest. :))

I performed a recipe mash up for this soup that ended up tasting exactly how I was hoping.  Yes!  My pregnancy cravings were so pleased. Yum.

INGREDIENTS

2 tablespoons extra-virgin olive oil 
1 onion, finely chopped 
6 cloves garlic, thinly sliced 
6 skinless, boneless chicken thighs, cut into 1/2-inch pieces

1 tsp. Adobo seasoning

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. paprika

salt and freshly ground black pepper, to taste

pinch cayenne pepper, to taste 

6 cups chicken broth 

1/2 cup chopped fresh cilantro 

Juice of 2 limes

Avacado

Black beans

corn (optional)

cheese (optional)

tortilla chips (optional)

DIRECTIONS

In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the Adobo, cumin, chili powder, and paprika and cook for another minute. Add 6 cups of chicken stock, the black beans, and corn.

Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper. 

Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips. 

 15 30 45

Jicama Avacado Salad

via H. Linebarger

I had this salad at a lovely dinner party with three lovely women. Don't let peeling and chopping jicama deter--it's so tasty.

INGREDIENTS

1 to 1 1/2 cup jicama
1 cup black beans (I add the whole can)
1 cup corn (I add the whole can)
2 avacodos
1 container grape tomatoes
2 Tbsp chopped cilantro
1 garlic clove minced or chopped
Feta cheese (I usually use most of a container of the crumbled kind,
whatever you like)

1 tsp pepper
2 Tbsp honey
1/4 C olive oil
1/4 C squeezed lime juice

DIRECTIONS

Chop and mix. :) Mix the dressing (last four ingredients) separately before adding to salad.

Honey Lime Enchiladas

from Rachel Ray, via Lindsay

INGREDIENTS

6 T honey
5 T lime juice (or juice from one lime)
1 T chili powder
1/2 t garlic powder
1 lb chicken, cooked and shredded (I sometimes use canned as a shortcut)
8-10 flour tortillas
1lb shredded Monterrey Jack cheese
16 oz can green enchilada sauce (green salsa can substitute)
1 C heavy cream (half and half can substitute)
chopped tomatoes and green onions, optional

DIRECTIONS

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on bottom of 9x13 baking dish. Fill flour tortillas with chicken, green onions, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of the enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese, remaining green onions, and tomatoes. Bake at 350 for 30 minutes until brown and crispy on top.