Sunday, June 6, 2010

Fiesta Lime Chicken

One of my friends requested that I post this recipe, previously alluded to in a facebook status. I spent the afternoon creating sweet, brown caramelized onions for a rich flavor base. I brought in fresh cilantro from the garden and used diced tomatoes from which I drained all the juice in order to make for an almost sun dried flavor and texture after cooking. Garlic, peeled and chopped along with freshly squeezed lime juice both added to the ballet of tastes dancing across this moist chicken.

I served this chicken with boiled corn on the cob and steamed french cut green beans, but a spicy Mexican rice and smooth black beans would complement it as well.

Meaghan's Fiesta Lime Chicken

  • 6 boneless skinless chicken breasts
  • 1 c diced onion
  • 3 cloves garlic, chopped
  • 2 c diced tomato
  • juice from 1/2 lime (1-2 t)
  • 1-2 T cilantro leaves
  • 1 T olive oil
  • sea salt
  1. In a large skillet or frying pan with a lid, add onions and oil, mixing well
  2. Sprinkle onions with sea salt (to help draw out the moisture) and saute on low heat until caramelized, but not burnt
  3. When onions are not quite ready, add garlic
  4. Lay chicken over onion and garlic, sprinkle with cilantro and lime juice
  5. Cook chicken one minute, turn over and cover with tomatoes
  6. Place lid on pan and continue cooking on medium heat until slightly browned
  7. Turn chicken and brown the other side

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