Grilled Cilantro Lime chicken with Poblano Spinach Vinaigrette

By [e-mail]

Ingredients

• Marinade:
• 2 T olive oil
• 2 limes, juiced @ 2 T
• 2 cloves minced garlic
• Salt & pepper
• 1 large bonless, skinless chicken breast
• Vinaigrette:
• 1 med. roasted poblano pepper
• 1 C baby spinach, steamed 2 min. & squeezed to remove excess liquid
• 1 clove minced garlic
• 1 small minced shallot
• 1/2 C minced cilantro
• 3 limes, 2 juiced, @ 3 T and one for garnish
• 1 heaping T Dijon mustard
• 1/4 C olive oil
• Pinch salt & pepper

Preparation

Step 1

Whisk together marinade ingredients. Pour over chicken & marinate 30 min.
Preheat oven to 375. Lightly coat poblano with olive oil. Bake in oven @ 25 min. Let cool. Then remove stem, skin & seeds. add pepper & all vinaigrette ingredients in blender; puree until smooth.
Grill chicken 6 min on one side & 4 min on other side.
Place on serving plate & drizzle with vinaigrette. Serve with cilantro leaves & sliced limes.

215 Cal