Thursday, November 9, 2017

Cilantro Lime Chicken with Guac

One thing that I have learned while doing the Anti-Inflammatory diet is that chicken becomes your new best friend and your worst enemy.
What's for dinner? Chicken. What did you eat for lunch? Chicken. What are you making for breakfast? Probably chicken.  But I am actually okay with it because chicken is so versatile. My favorite recipes are always going to involve some form of Mexican flare to them. There is just something about adding cilantro and avocado to a recipe that makes my taste buds jump with joy.
This recipe is fantastic. Letting the chicken marinade in all the yummy goodness and topping it with this awesome guacamole really make me happy. I paired mine up with some black beans and cilantro and lime cauliflower rice (recipes to follow).

I got this recipe off of Pinterest, naturally, from a blog called Joyful Healthy Eats. If her other recipes are anything like this one I will be posting lots more.

Cilantro Lime Chicken:

1.5 lb. boneless chicken breast
¼ cup lime juice
2 tablespoons olive oil
¼ cup fresh cilantro
½ teaspoon ground cumin
¼ teaspoon sea salt


4 avocados, diced
½ cup fresh cilantro, diced
3 tablespoons lime juice
½ tablespoon red wine vinegar
½ teaspoon red pepper flakes
1 garlic clove, minced
sea salt to taste

1. To a small bowl, add ¼ cup of lime juice, olive oil, ¼ cup of fresh cilantro, ground cumin, and ¼ teaspoon of salt. Whisk until mixed.
2. Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.
3. Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit.
4. To make the guac: add avocado, ½ cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove, and salt to a small bowl. Gently toss to mix.
5. Top Cilantro Lime Chicken with fresh guac.

**Randi's Side Notes**
~ Depending on the thickness of your chicken, you may either want to pound them out so they are thin and don't need as long to marinade or cook OR let it marinade at least 30 minutes and grill a lot longer. I pounded mine thin so it was even all the way around, probably about 3/4 inch thick and 30 minutes was good for me. It was enough time to let the marinade soak in without having the lime juice "cook" it.

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