Cilantro Lime Chicken

It’s been a busy day; you’re tired and looking forward to a nice, relaxing evening. Dinner?  You aren’t sure, but you’re thinking leftovers might be the order of the day until you get that phone call. It might be your kids planning to stop by for dinner or a dear friend you haven’t seen for a while, but suddenly those leftovers aren’t going to make the cut. What should you make for dinner?  Make Cilantro Lime Chicken and serve it with gnocchi, couscous (my favorite), or pasta and everyone will think you are a kitchen goddess extraordinaire. 

If you ever have leftovers from this meal: This chicken is better than the chicken served at Cafe Rio! Roll it into a fresh tortilla along with some refried beans and some Spanish Rice for a yummy burrito. 

Cilantro Lime Chicken

4              Boneless Chicken Breasts (or the equivalent amount of chicken tenders)
                Olive Oil
5 cloves   Garlic (minced)
                Chili Powder
                Cumin
1/8  C      Lime Juice
¼  C        Snipped Cilantro
1              Avocado (optional)

Cover the bottom of a frying pan (medium heat) with thin layer of olive oil. Wait until the oil is very hot and place chicken in the hot oil. Cover chicken with Chili Powder and Cumin. Let it cook undisturbed until it is nicely browned on the bottom and the chicken appears to be cooked about halfway through.  Turn the chicken and sprinkle the garlic over the chicken. Let the chicken continue cooking until it is completely done. Add the lime juice and scrape up the browned goodness from the bottom of the pan. Stir the chicken into the lime mixture for a minute or two.  Remove the chicken to a serving plate and sprinkle with cilantro. Garnish dish with sliced avocado.

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