If you’re like me and are ready to banish these winter blues, then I present you cilantro lime chicken with strawberry salsa. This is sure to bring warm summer feelings your way.
In preparation for two big trips coming in late spring and early summer, where in fact a swimsuit is a requirement…well at least expected at some point, I decided to try to put myself on a fast metabolism diet. This did not last long. Um, so yea, I love food too much to keep myself disciplined. Anywho! While on my extremely brief diet I made this for dinner and served it along with brown rice. It is absolutely amazing! A must try if you are looking for something new for dinner. The strawberry salsa brings a burst of freshness and sweetness to the dish. You will not be disappointed!
It is an easy meal for any weeknight dinner. I in fact made this dish after work on a Monday, with only taking the chicken out of my freezer when I got home. The chicken does need to marinate for 20 minutes, but I just used that time to take Bruce Lee outside to toss the ball around. Seriously, once marinated, it is goes rather quickly.
As I sat down to my “diet” meal that tasted anything but, I was immediately transported to my favorite season. I could imagine the get togethers I plan on having in my backyard this summer as well as my sunny destinations.
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Cilantro Lime Chicken with Strawberry Salsa
Ingredients:
Chicken:
2 Limes, zested and juiced
2 tablespoons Olive Oil
1 teaspoon Honey
1/2 cup Cilantro, finely chopped
4 thinly sliced chicken breasts (or just pound your chicken breasts to 1/2 inch thickness)
Salt
Pepper
Strawberry Salsa:
2 cups Strawberries, diced
1 Jalapeño, seeded and finely chopped (I left some seeds in for spiciness)
1/4 cup plus 1 tablespoon Red Onion, minced
1 1/2 tablespoons Cilantro
1/2 Lime, juiced
Salt
Directions:
In a shallow dish, whisk together the lime zest, lime juice, olive oil, honey and cilantro with a pinch of salt. Briefly set aside.
Pound your chicken, if you need to do so, to 1/2 inch thickness. Place the pounded chicken breasts into the marinade dish. Make sure each piece of chicken is well coated with the marinade. Cover with plastic wrap and refrigerate for 20 minutes. You can let it sit longer for more flavor, but at the minimum, 20 minutes.
While your chicken is marinating, put together your salsa. Place all of your chopped and minced ingredients into a bowl and mix. Season with salt to taste. Cover and refrigerate until you have cooked your chicken.
After 20 minutes, remove your chicken from the refrigerator. Heat a lightly oiled skillet over medium-high heat. Remove the chicken from the marinade. Season both sides of the chicken with salt and pepper. When your oil/skillet is hot, place the chicken breasts in and pan fry until the chicken is cooked through. If you need to do this in batches, be sure to wipe down the skillet in between to avoid any charred taste.
Remove the chicken from the skillet. Place on a plate with some of your wonderful strawberry salsa on top and enjoy!
*Note: I did not use any salt as I was limiting my salt intake, did not effect the taste whatsoever.
recipe courtesy of Domesticate Me blog
Vintage Baker 