Cilantro Lime Chicken

By weavincanuck

Ingredients

• Boneless skinless chicken breasts (or whatever kind of chicken you like)
• 1 Bunch of cilantro
• 1-2 Cloves of garlic
• Lime juice to taste, at least 2T full
• Olive oil (at least 2T full)
• Red pepper flakes (optional)
• Red onion, green bell pepper, mushrooms, or any other veggies you like (optional)

Preparation

Step 1

Wash the cilantro, cut it off the stems, and chop it up in a food processor.
Add lime to taste. I like a lot of lime, so I do AT LEAST a 1/2 lime, often times the whole thing! You could start with 1/2 and add more at the end if you prefer. Add some olive oil. I usually eyeball it. You just want to get to the consistency of a thick, pasty marinade. Start with 1-2T full and add more if needed. Add red pepper flakes if you want a little kick! It's pretty mild but adds a nice touch. I usually only add a pinch or two. Puree it really well so it makes a thick paste consistency.Reserve 1/2 of the paste to add to the chicken once it's cooked, or you can mix it in with ranch to make a creamy and amazing dressing that is PERFECT for taco salad!

Take the other 1/2 of your paste and brush cover your chicken breasts with it.That's it! Marinate in the fridge for a few hours, or cook immediately. You can sautee the chicken, grill it, broil it, or cook it however you'd like. My preferred method is to grill it on a George Foreman grill wrapped in foil so the juices absorb. It seems to be the quickest and juiciest way for me.

You can eat the chicken breast whole, or you can cut the chicken up and saute it with veggies for a really yummy fajita or burrito filling!