I found this recipe on Pinterest. I have made a few adjustments and added Red
Pepper flakes. I like to prepare the
chicken and marinade in the morning before I go to work. When I come home the chicken is perfectly
marinated and ready for cooking. Makes
for a very quick dinner at the end of a long day. I like to serve this with my Mexicali
Cauliflower Rice or Quinoa. Very delightful! The chicken has such a fresh flavor after
sitting with the lime juice, garlic and cilantro all day. And, I like to make a
gravy out of the marinade which adds to the full and delicious flavor!
Ingredients:
3 large
boneless, skinless chicken breasts, butterflied and cut in half to make thinner
pieces
2
Tablespoons lime juice
3 Tablespoons
olive oil
½ cup fresh
Cilantro, chopped
4 cloves
garlic, minced or grated
2 teaspoons
chili powder
Pinch of Red
Pepper Flakes
Salt &
pepper to taste
Directions:
Place all
ingredients into a gallon size bag or large container/bowl. Mix well, rubbing
the spices into the chicken. Store in refrigerator for several hours to
marinate. I like to prepare in the
morning before I go to work.
Drizzle
Olive Oil in a skillet – or spray a non-stick pan. Heat over medium-high heat.
Remove
chicken from marinade; shake excess off chicken. Do not discard the marinade. Fry in pan for
about five minutes; turn and cook an additional five minutes.
Place
chicken on a plate; keep warm. Add the
marinade to the pan; cook until boiling.
Reduce heat and continue to cook until liquid reduces. Basically, you’re making a gravy out of the
marinade.
Plate the
chicken and drizzle a bit of the “gravy” over each breast.
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