Cilantro Lime Chicken with Southwestern Quinoa

Last week it was absolutely roasting in the Midwest.  Our relatively mild summer was slammed with a 90 degree finale.  I was meal planning for the week and trying to come up with ideas that required little indoor cooking.  I had made this chicken and quinoa salad earlier in the summer and my mom has been bothering me to remake it ever since.   Since the recipe requires almost no indoor cooking, it was the perfect dish to make in the oppressive heat.

The chicken portion of this dish is marinated in a mixture of fresh cilantro, lime and various spices, and because it is cut in small pieces and grilled as a kabob, every bite is packed with flavor.  The quinoa salad is the perfect accompaniment to the chicken and has a fresh bright flavor from tomatoes, green onions and fresh cilantro and an added creaminess from black beans.  A winning combination if you ask me!

Image

I should also note that I made zero changes to this recipe.  This almost never happens to me.  My friends laugh at me because I usually look at a recipe and think of things I can add or substitute to make the recipe better.  The flavors of this recipe, however, are so well balanced that they speak for themselves.

Start by blending cilantro, spices, oil and lime juice for the marinade.  Chop 2 pounds of chicken breast into bite size pieces and pour the marinade over chicken.  Allow to marinade for  at least four hours.  I did this step in the morning and let the chicken marinade all day.

Image

Cook the quinoa according to the package directions.   Let it cool slightly and then mix in chopped tomatoes, green onions, cilantro and black beans.  Whisk together lime juice, olive oil and several spices to create a dressing for the salad.  Pour over the quinoa while still slightly warm and toss everything together.  This salad can be served at room temperature or cold.

Image

Before serving, place several pieces of chicken on each skewer.  Grill the kabobs for 15 minutes on medium high until cooked through.  Serve warm over the quinoa.

Image

Cilantro Lime Chicken with Southwestern Quinoa (from My Life as a Mrs)

Ingredients:

For the Cilantro Lime Chicken:
2 pounds (about) boneless skinless chicken breasts, cubed into 1 1/2″ cubes
1 cup loosely packed cilantro
2 cloves garlic, grated
2 limes juices (about 1/4 cup)
1/2 cup extra light olive oil (or other mild flavored oil)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

For the Southwestern Quinoa Salad:
1 cup quinoa, rinsed well in a mesh strainer
2 cups vegetable or chicken broth
1/4 cup extra light olive oil
2 limes, juiced (about 1/4 cup)
1 small clove garlic, grated
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne, or more to taste
1 cup halved grape tomatoes
1 (15 ounce) can black beans, drained and rinsed
4 green onions (scallions), finely chopped
1/4 cup chopped cilantro

Directions: 
  Cube the chicken and place in a gallon size ziplock bag.  Blend together the garlic, cilantro, oil, salt and pepper together until smooth.  Pour over the chicken and marinate for at least four hours.
  Cook the quinoa according to the package directions, using chicken broth instead of water.  Whisk together the lime juice, oil, garlic, cumin, cayenne and salt.  Set aside.   Add the tomatoes, green onions, black beans and cilantro to the quinoa. Pour the dressing over the quinoa and mix all ingredients together.  Serve room temperature or cold.
  Place 4-5 pieces of chicken on each kabob.  Grill for about 7 minutes per side or until cooked through.  Serve on top of the quinoa.
Advertisements

Greek Summer Salad

There is something about summer that makes me crave salads.  We like to eat outside in the summer so a salad is the perfect cool accompaniment to the warm weather.   So, when I found the recipe for this salad over at Smitten Kitchen, I knew I had to try it.  I made a couple of changes and added a few things to make it more of a complete meal and it was awesome!  The hubs even gave me the thumbs up without me fishing for compliments.

Image

I really love the vibrant colors in this salad and the feta cheese adds just the right amount of tang and creaminess.  The best part of this salad is that it can be made to accommodate a variety of dietary restrictions by simply adjusting or omitting ingredients.

Image

Greek Summer Salad with Grilled Chicken (serves 2)

Ingredients:

Chicken

2 boneless skinless chicken breasts

1 lemon juiced

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp dried thyme

salt and pepper to taste

Salad

1 english cucumber, diced

1/2 red onion thinly sliced

1/2 pint grape tomatoes, halved

1/4 c kalamata olives, pitted and halved

5 mini bell peppers, sliced

6-7 asparagus spears

1-2 oz Feta cheese (I used the kind seasoned with Mediterranean herbs)

1/2 cup hummus of your choice

Juice of 1/2 lemon

3 tblsp olive oil

salt and pepper to taste

Directions:

   For the chicken, combine all ingredients in a shallow dish or plastic bag and allow to marinate at least 2 hours before serving.  Preheat grill to high and cook chicken for about 10 minutes per side, depending on the size of the breast.

While chicken is cooking, toss the asparagus spears in 1 Tblsp of olive oil.  Place on the grill and cook for about 10 min, rotating at least once.

Combine remaining vegetables in a large bowl.  In a small bowl, wisk together lemon, olive oil and salt and pepper.  Pour over the vegetables and toss to coat.  Once finished, slice the asparagus spears and add them to the salad.

To serve, place 1/4 c hummus on each plate and spoon the vegetables over the top.  Sprinkle as much feta cheese as you would like on the vegetables.  Slice the chicken breast and serve on the side.