Thank you to everyone that joined me for my Facebook Live event, as well as those who watched the video after the fact! You guys are the best! As promised, here is the recipe that I made yesterday. Such a hit with the hubby bunches of oats and I yesterday. Super easy and anyone can make it.
Lime Fiesta Chicken: * I added both variations that I talked about in my video as 3a and 3b *
2 chicken breasts
juice of 2 1/2 limes (depending on lime size)
6-8 cilantro leaves
ground cumin
ground coriander
salt
crushed red pepper
olive oil
1 jalapeño, minced
2 spoonfuls of minced garlic
oregano
Spanish Rice:
1/2 cup of white rice
1 cup of chicken broth
1/4 cup of tomato sauce
ground cumin
ground coriander
crushed red pepper
oregano
1/4 onion
canola oil
Black Beans:
1 can of black beans
1/4 cup of salsa
Directions:
1) Add jalapeño, cilantro, spices, and oil to a large Ziploc bag. Close the bag and massage the ingredients together. Cut chicken into strips and place in Ziploc bag. Give the chicken a nice massage through the bag and squeeze the air out. Set aside for at least 20 minutes so it can marinate.
2) Heat canola oil in a large pan. Once heated, add onion. Sauté for about 5 minutes before adding rice. Allow rice to reach a golden brown, constantly stirring so you don't burn the rice. Once golden brown, add chicken broth, tomato sauce, and spices. Give a stir and place a tight fitting lid on the pan. Allow rice to quick for 25-30 minutes until rice has soaked up all the liquid.
*3a) While Spanish rice is simmering on low heat, add marinated chicken to a preheated pan at medium heat. Cooking chicken thoroughly (about 15 minutes).
*3b) On well oiled skewers, skewer chicken and place on a baking sheet lined with aluminum foil (for skewering instructions, see my recipe for Chicken Satay). Bake at 425 on the top rack for 15-18 minutes.
4) Place black beans and salsa in a small pot over medium heat. Cook for about 5-10 minutes or until beans are heating thoroughly.
5) Serve on tortillas or in a burrito! As always, enjoy!
