It poured rain here all day, on and off. In fact, it’s been raining on and off for days, and it’s getting to be a little much. The hems of my pants are soaked whenever I go outside, my flip-flop almost got washed away today while walking from my car to the apartment, and everything just feels soggy. Oh, and humid. We can’t forget to mention that when it’s not raining, it’s humid. Dear rain, it’s enough already, thanks.
This chicken was a pretty bright spot in my day. It was easy to make, and tasted really delicious, and was neither soggy nor humid. I love the flavor the cilantro gives this, and would love to see how this chicken works shredded in some tacos. I’m sure I’ll be making this again and sharing it with you.
Cilantro Lime Marinated Chicken
- 2 skinless and boneless chicken breasts, trimmed of any fat
- 2 Tbsp. olive oil (divided)
- Zest and juice of 1 lime (reserve the juice for the last 15 minutes of marinating)
- 1 Tbsp. fresh cilantro, chopped
- Sea salt and fresh cracked pepper to taste
- 1 clove of garlic, minced
Place trimmed chicken breast in between two pieces of waxed paper.
Pound the chicken breasts flat with a mallet until 1/2 inch thick.
Place the chicken breasts in a large ziplock bag.
Add 1 tablespoon of the olive oil, lime zest, cilantro, salt, pepper and garlic.
Mix thoroughly and marinate in the refrigerator for 4-6 hours.
Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Once hot, add chicken breasts and cook for 4 minutes.
Flip the chicken over and cook for an additional 3-4 minutes or until juices run clear.
Remove from heat and let sit for at least 5 minutes before serving.
Makes 2 servings.
Source: For the Love of Cooking