Cilantro Lime Chicken
Part Time Paleo: How to Go Paleo Without Going Crazy
by Leanne Ely
4 (6-oz.) boneless skinless chicken breast halves
1/2 cup lime juice
1/4 cup finely chopped cilantro
3 cloves garlic, pressed
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tablespoons ghee, or use coconut oil
DO-AHEAD TIP: Marinate chicken overnight (see recipe).
Place chicken in a large zipper-topped plastic bag. In a medium bowl, whisk together lime juice, cilantro, garlic, salt and pepper. pour mixture over chicken. Seal bag and turn to coat well. Refrigerate as close as possible to 24 hours. At time of cooking, melt the ghee (or coconut oil) in a large skillet over medium-high heat. Add marinated chicken (discarding marinade and bag). Cook for 4 to 6 minutes per side or until juices run clear. Serve and enjoy!
SERVING SUGGESTION: Mexi-Cauli Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; toss with salt, pepper, chili powder, chopped cilantro and green onions to taste). Add a big salad tossed with Leanne’s Basic Vinaigrette.
BASIC BALSAMIC VINAIGRETTE
1/2 tablespoon Dijon mustard
1 1/2 tablespoons balsamic vinegar
1/2 tablespoon lemon juice
1 small clove garlic, pressed
1/3 cup olive oil
Pepper to taste
