Cilantro Lime Chicken

Cilantro Lime Chicken

As I was getting my whirlwind kitchen whipped back into some semblance of  home....after carpooling, homework, supper and ball....well, my uncle came in the kitchen door, took a deep breath and said it smells good in here!  "Welcome to MOE'S" was said!

 Can I just interject here that the restaurants that yell out their welcome....like CiCi's and MOE's....well, it annoys me.  It is kinda like in customer service orientation someone was told to greet their customers in an enthusiastic manner....and this was some smarty-pants idea of a joke...and it stuck!  What would these restaurants do if everyone started replying in the same way...

This cilantro laden meal is a keeper....FYI sources say that cilantro is one of the few detoxing agents capable of crossing the blood-brain barrier....so eat lots and lots of it and keep a healthy brain!  OLE!



Marinate Chicken:


1 TBS lime juice
1/2 tsp. salt
1/8 tsp. cayenne pepper
4 boneless, skinless chicken breasts, slightly flattened (abt. 1 lb)
Soak in Lime marinade for at least 10 minutes.
Heat 2 TBS olive oil in a large skillet over medium heat.
Saute chicken until lightly browned on both sides.
Remove to a baking dish.

chop....chop...chop
1 medium onion
1 small sweet green pepper
1 clove garlic

In hot skillet  heat another TBS of olive oil.
Add the onion, green pepper and garlic.
Saute until tender, but not browned...abt 4 minutes.
Remove from heat and add.....
1/4 cup of chopped cilantro

So now your kitchen is smelling fine!!!!  You have your lime marinated chicken cooked, and cilantro has made your onion mixture complete!
Simply place a generous spoonful of cilantro onion mixture on each chicken breast.

Slice tomato thinly and each breast gets a tomato slice.

At this point you make a decision.  If for reasons prescribed to you by your caring doctor you have been told to avoid dairy...then look no further....

BUT....if you still enjoy the pleasure of MOZZARELLA cheese....then feel free to sprinkle it on at this time!  (Everything in moderation...if you want a long and healthy life)

Place into a preheated 400 degree oven for 15-20 minutes.  Garnish with cilantro!


This dish always gets great reviews...and is sooooo loved by my carnivorous man clan....It took a double batch to satisfy...with only 1 serving reserved for an indulgent lunch.

INGREDIENT LIST

3 TBS olive oil
1 TBS lime juice
1/2 tsp. salt
1/8 tsp. cayenne pepper
4 boneless, skinless chicken breasts, slightly flattened (abt. 1 lb)
1 medium onion
1 small sweet green pepper
1 clove garlic
1/4 cup + 3 TBS of chopped cilantro
1 large tomato, thinly sliced

Chicken Fiesta Soup

Perfect soup weather.  It is a simple, flavorful, and healthy treat!   I made it for the staff at the Wellness Center.  It pleased everyone and their various therapeutic wellness plans....AKA...diets;-)

1/2 cup chopped onion
3 chicken breasts (about 12 oz)
2 garlic cloves, pressed
1/2 tsp chili powder
1/2 t ground cumin
30 oz chicken stock
1 can diced tomatoes with juice
4 oz can green chilies with juice
4 tsp. fresh cilantro, chopped
15 oz. can of white northern beans with juices (I cook beans in the crockpot and freeze them for using in soups)

Chop onion very finely...a little food chopper works great or a knife:-) Cut chicken into 1/2 inch pieces.

Heat skillet med high...pour in about a TBS of oil and cook chicken and stir 3minutes.  Add onion, garlic, cili powder and cumin.  Cook and stir 2 minutes. 

At this point the chicken and seasonings can be transferred to a slowcooker or this can be completed in a 4-qt pan.

Stir in chicken broth, tomatoes, white northern beans and chilies.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Add cilantro right before serving.


This recipe has been revised from Pampered Chef's Chicken Tortilla Soup recipe.  I leave out the tortillas, cheddar cheese, sour cream and lime. 

Zesty Basil Chicken

• 2/3 cup butter, melted
• 1/2 cup minced fresh basil
• 2 tablespoon finely chopped onion
• 4 garlic cloves, minced
• 1 teaspoon pepper
• 1 teaspoon lemon-pepper seasoning
• 8 boneless skinless chicken breast

Combine all ingredients except chicken.  Pour over chicken and allowed to marinate overnight.
Grilled until juices run clear. 

This can also be skillet seared and served over a salad.  Pour the remaining marinade into a skillet and slightly brown the onion, garlic and basil...douse with a generous amount of either white wine or balsamic vinegar....Pour over the chicken!




Original recipe found here.

Chicken Marsala

4 boneless skinless chicken breast 1/2 cup Oatmeal flour or Whole wheat flour
oregano, salt and pepper to taste
4 TBS olive oil
4 TBS butter
2 cups Fresh mushrooms, sliced
1 cup Marsala wine

Pound the chicken breast til it is 1/4" thick.  I usually throw the breasts in a clean plastic grocery bag and beat it!  The mess is well contained and disposable.

Season the 1/2 cup of flour with salt, pepper and oregano.

Heat the oil and butter over medium heat.

Coat the chicken well with seasoned flour...shake off any excess flour.

Brown the chicken on the first side (abt 2 min). Turn chicken brown another 2 minutes. 

Add mushrooms and wine.  COVER and allow to simmer for 15 minutes. Transfer to serving plate. 

Great with whole grain pasta and a salad!