Lime Grilled Chicken ~ A Guest Post!

Welcome to another Monday and another great recipe (Have you caught on to a theme yet?)! Today I asked Jen from The Misadventures of Mrs. B to share with all of you a great recipe since I was in Chicago all weekend at Bloggy Bootcamp (read… I wouldn’t have time to get a post together). She quickly responded to me when I asked her to guest post and I was so thrilled. So a huge thank you to Jen!

This recipe looks pretty tasty and of course easy! Oh, and I love anything with avocado!

I hope you all enjoy it!

Hey, everyone! I’m happy to be visiting with Jackie today, and to be sharing a super easy and delicious
chicken recipe with you.

Yeah. Chicken. Yawn, snore. I get it. It’s been done to death.

But chicken doesn’t have to be boring. Especially in the summertime when fresh, zesty flavors are what
it’s all about. And when it comes to flavor, you can’t get much better than garlic, minced onion, lots of
lime juice and cilantro. That boring old chicken never had it so good.

Serve it over rice or in a tortilla with some pico de gallo and avocado and I swear you’ll think there’s a
fiesta happening in your mouth. Which kinda makes me giggle, to be honest. You could also add it to
your favorite pasta salad. Either way, be prepared for all the rave reviews you’ll receive because this
chicken is stupid good. I swear, I wasn’t prepared for how well it would be received. Something tells me
I’ll need to add it to my regular meal rotation.

You’d better jump on this recipe fast if you wanna catch that summery feeling. After all, it’s almost
autumn, when soups and stews come back into fashion.

Let’s live it up while we can!

Fiesta Chicken

3-4 boneless, skinless chicken breasts, trimmed of fat and pounded to ¼ inch thickness

Juice of 3 limes (plus zest if you feel so inclined)

½ cup red onion, minced

3 cloves of garlic, minced

¼ – ½ cup olive oil (eyeball it, you may need more to coat chicken better)

1 tablespoon salt

2 teaspoons black pepper

1 tablespoon dried cilantro (or handful fresh cilantro, chopped)

Pinch of red pepper flakes

Place chicken in a large bowl. Mix all other ingredients in a small bowl and pour over chicken, tossing
to coat. Cover and marinate in fridge for at least 3 hours or overnight if so desired. Stir or flip chicken
occasionally to marinate on all sides.

Marinating Chicken

When it’s time to cook chicken, remove from bowl and discard leftover marinade. Grilling is best of
course, but you can use a grill pan indoors (which I did) or pan fry until juices run clear.

Serve over rice/pasta or as filling for tacos or burritos.

Lime Grilled Chicken

Chicken Bruschetta

Last weekend we had a huge lunch at Red Lobster and when dinner time rolled around nobody was really hungry. Right.

Knowing better I figured I’d make something small and appetizer like and in came the chicken bruschetta recipe I created.

Chicken Bruschetta

When I made this I totally winged it! I knew what I wanted the end product to be and went from there. Below are all the ingredients that I used but feel free to change it up and make it your own!

3 thin sliced chicken breasts – chopped into small pieces
Shallot – diced
Garlic – diced
Roma tomato – diced
Olive oil
White wine
Freeze dried basil – you can use fresh or dried if you want
Good French or Italian bread sliced
Shredded cheese – I used Parmesan & Romono

Preheat oven to 375 degrees
Heat olive oil in a pan & saute shallots, garlic, and chicken. Once the chicken is mostly cooked add in the tomatoes and cook for another minute or two.
Pour in the wine and cook until it’s mostly evaporated.
Season with salt, pepper, and basil.
Place the bread slices on a baking sheet and put a spoonful or so on each. Top them with the shredded cheese and drizzle with a bit of olive oil.
Bake for about 10 minutes or so.