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!
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.
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.