As spring starts acting like spring, I find myself craving different flavors. Seasonal fruits that taste juicy fresh, or as part of granita. The family meals for Easter, International Sundays at my church. Mothers Day and Fathers Day are coming soon. Mmm, warm summer days where you can fix a pitcher of limeade and dip your toes in the pool. I’m looking forward to the 60s and 70s!
This past week at my school we had a “healthy cooking” demonstration. Our chef shared the recipe below. He also gave us some tips for those engaging in the eternal struggle (weight loss), which I will post separately.
Chicken Breast with Cumin, Coriander and Lime
Serves 4 – 150 calories per portion
4 boneless chicken breasts, skin removed – 4 ounces
Juice of 2 fresh limes
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 ounce olive oil
Fresh cilantro sprigs
- Remove skin from chicken, trim off fat, pound chicken until cutlet is the same thickness. (This helps it cook evenly)
- Combine lime juice with cumin, coriander, salt and cayenne. Mix well, add chicken and marinate for 30 minutes.
- Chop cilantro and set aside.
- Add olive oil to hot pan. Saute chicken to 165 degrees internal temperature.
- Garnish with fresh cilantro and limes.
Chef served this tangy chicken with choice of couscous, brown rice or steamed veggies – cauliflower, carrots and squash. Lesli and I really enjoyed the brown rice. It soaked up the juices and gave us a nice contrast in texture.
I wrote this post as part of the Sabroso Saturday blog hop originated by MsLatina. She writes a post each week at her site – then other bloggers add links to their recipes. I would suggest grabbing note cards, stocking up on ink for your printer. You will definitely want to try more than one of these recipes!