With summer right around the corner, “al fresco” is perfect way to get in the spirit— this three course meal is best enjoyed outside on the patio, with the prep work done ahead of time.

Lime Cilantro Chicken with Salsa

Serves 4 | Prep 5 HOURS

Ingredients

4 skinless chicken breasts

Marinade Ingredients

½ bunch cilantro

Juice of 1 lime

1-3 cloves garlic (to taste)

1/3 cup olive oil

½ tsp salt

½ tsp pepper

2 good shakes Tabasco

1 tsp Worcestershire sauce

To prepare

Drop the marinade ingredients in a blender and blend together on high for about a minute. Place chicken breasts in a shallow bowl and pour in the marinade, ensuring the chicken breasts are evenly coated. Seal the bowl with plastic wrap and leave in the refrigerator overnight or for at least four hours.

Take out the chicken 30 minutes before cooking, allowing the meat to come up to room temperature. Preheat the oven to 400 °F. Place the chicken breasts in an oiled cast-iron pan or baking dish. Discard excess marinade. Cook for 30-40 minutes, or until done, flipping the chicken halfway through. Allow the chicken to rest for at least 10 minutes after cooking.

Salsa

Ingredients

1 small box of cherry tomatoes

½ red onion

½ jalapeño

¼ cup Cilantro, chopped

Squeeze of lime juice

Salt and pepper to taste

1 tsp honey (optional)

To prepare

While the chicken is cooking, prepare the salsa. Cut tomatoes into quarters; mince red onion, jalapeño and cilantro. Combine with lemon juice, salt and pepper. Plate the chicken, top with salsa, and enjoy!

Nutritional value (per serving): Calories 462; Fat 24 g; Carbohydrates 5 g; Protein 54 g

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