Monday's Menu:

Print the Tequila Lime Chicken recipe here!

Happy Monday! Welcome back from the weekend. Did you have a nice weekend? I sure hope you did. Because of my moving, I haven't been cooking as much and you may have noticed over the last month(s) that my food pictures keep changing here and there because I have gotten rid of things at the old place or have begun posting things from the new place. Well, this recipe today was the last dinner I prepared in my old apartment of 3.5 years. ='{

When I decided to make this recipe I literally picked it because I knew I had the ingredients on hand to make the marinade and chicken breast in the freezer (a staple back up item for me). I've been working on using up or throwing out things from my pantry & refrigerator so I opted to use some vegetables I had previously cut up and froze before they went bad, too. Not too shabby of an all-around healthy, Paleo dinner on a whim.

Soon enough, I'll be back in full swing cooking again in my new space. =}}}

The menu (Paleo friendly): tequila lime cilantro chicken. Serves 2-3

Shopping List:

2 organic chicken breasts
1 tsp. salt
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. cumin
3 garlic cloves, minced
3 tbsp. olive oil
4 tbsp. lime juice
1/4 cup fresh cilantro, diced
1 ounce silver agave tequila

Directions:

Whisk all of the ingredients together in a bowl. Pour the marinade into a gallon size zip lock bag with the chicken breasts in it or place the chicken in a dish and pour the marinade over the chicken, cover and place into the refrigerator. Allow the chicken to marinade for 3 to 24 hours. (I let it marinade for 24 hours). Turn the chicken over 2 to 3 times throughout the time so allow it to fully marinade both sides.

Cook the chicken to your preferred method. I baked the chicken at 450* F for 20 minutes with the extra marinade juice. Make sure to check that the chicken is cooked through and no pink remains. Drizzle the (cooked) marinade over the chicken before serving.

*Optional: adding 2-3 tbsp. honey to your marinade to make it a bit sweeter. I prefer it tart.

**You can sauté the chicken in a non-stick skillet with the extra marinade juices or you can also grill it. If you grill the meat and did not cook the marinade then do not use it - it will have the raw chicken juices in it (ewe) and you risk getting sick!

Since I only roasted some veggies as my (very basic) side, I'm not sharing any instructions for that. Great pairing options for this chicken are: roasted vegetables, roasted potatoes, cilantro-lime riced cauliflower, riced sweet potato, sauteed broccoli, jicama noodles, or these Paleo tortillas that I'd like to try some day when I have more time.

You can find all of my previous Paleo recipes here and all of my previous recipes here.

I hope you enjoyed this recipe post and I appreciate you bearing with me during this month of transition. I'm excited to be entering into a new space and new phase of life. Hopefully that will also breed new and fun blog posts, recipes, and continuous improvement to my blogging. Have you tried any new recipes lately? I'd love to hear your ideas and suggestions.

Wishing everyone a wonderful week ahead!

XOXO

Every Piece Fits