Now that summer is in full swing, I have more time to experiment with new recipes for our family. My hope is to come up with at least one new recipe each week (mostly by trial and error!) to add into our monthly dinner menu rotation.
The majority of these recipes will most probably be grill or slow cooker related to avoid heating up the whole house on hotter days. This week’s new recipe was a huge hit for our family, and is ideal for the grill.
Since cilantro, lime, and avocado are three of my favorite ingredients, I knew I wanted to put them together with chicken for a fresh summertime dinner. Here’s my take on this combo:
Cilantro Lime Chicken
3 tablespoons of olive oil
zest and juice of 3 limes
2 garlic cloves, minced
3 tablespoons cilantro
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of cayenne pepper
3-4 lbs. boneless chicken breasts
Whisk together all ingredients except the chicken in a medium bowl. Pour mixture over chicken, and marinate for at least 2 hours (I typically put the chicken in a resealable bag, pour the marinade over it, and just pop it in the fridge until we’re ready to grill it).
Discard the marinade and grill the chicken for 6-8 minutes per side until the internal temperature of the chicken reaches 165 degrees.
Once the chicken was done on the grill, I sliced it into strips and added it into a salad made up of spinach, tomatoes, avocados, and colby jack cheese, and topped it with this recipe for avocado lime dressing:
Avocado Lime Dressing
1 bottle of low-fat ranch dressing
1 large avocado
juice of 1 lime
Mash avocado until it’s of spreading consistency. Add avocado and lime juice to ranch dressing, and whisk together until smooth.
This recipe will definitely make it into our regular meal rotation, as it was a big hit with everyone in the family.