Sweet Lime Cilantro Chicken Skewers

lime cilantro chicken skewersSummer’s in full swing!  This means our backyard grills our working overtime turning out delicious barbecued food.  And those of us who prep for the barbecues are looking for different foods our partners or husbands can toss on the grill.  Well just in time for your July 4th. barbecue are my Sweet Lime Cilantro Chicken Skewers.  They are delicious!

My Sweet Lime Cilantro Chicken Skewers are easy to make and best of all can be served as a meal of chicken kabobs, top fresh salads for a light lunch, or rolled in a tortilla for an delicious snack!

These Sweet Lime Cilantro Chicken Skewers are perfect for your next backyard barbecue.  They’re a little bit sweet, a bit cirtursy, and a whole lot spicy!  Serve it with a side of my Spicy Homemade Salsa for a delicious Mexican Fiesta!

If you’re not a fan of hot spicy food, no worries, just omit the peppers for a milder version.

 

Sweet Lime Cilantro Chicken Skewers
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Sweet Lime Cilantro Chicken Skewers
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Ingredients
Servings:
Instructions
  1. In a ziplock bag combine chili powder, cayenne pepper, garlic, and crushed red pepper together
  2. Squeeze in the juice of the lime into bag
  3. Add Cilantro, lime rind, and olive oil into the spice mixture. Be sure the spices have dissolved and mixed in with the rest of the ingredients
  4. Add chicken cubes. Knead the sealed bag to evenly distribute the spice mixture with the chicken
  5. Place in the fridge until ready to cook. Leave in fridge atleast 2 hours but no more than 24 hours.
  6. Skewer the chicken cubes on to bamboo or metal skewers alternating between meat and bell peppers
  7. Place any remaining marinade in a bowl to use for basting chicken while it cooks.
  8. Grill chicken and serve warm
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Pan Fried Lime Cilantro Chicken Breasts

Pan Fried Lime Cilantro Chicken Breasts

Lime Cilantro ChickenNow that summer’s pretty much hear the temperature is heating up.  The last think many of us want to do is to spend hours in a hot kitchen preparing dinner!  I know I’m always looking for summer dishes I can prepare in minimal time.  Lately I’ve been dishing up my Pan Fried Lime Cilantro Chicken Breasts to the family.  It’s light but filling, takes minutes to prepare, and best of all the family loves it!

My Lime Cilantro Chicken Breasts require just 3 main ingredients and spices you probably already have in your spice rack.  The chicken breasts are sliced as thin as possible so that they cook in minutes.  This summer chicken dish is fast becoming a family favorite.

lime cilantro chickenServe this delicious Lime Cilantro Chicken Breasts with a salad for a light meal or with a side of refried beans and Spanish rice for a hearty meal.

Pan Fried Lime Cilantro Chicken Breasts
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Pan Fried Lime Cilantro Chicken Breasts
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Instructions
  1. Wash chicken breasts and pat dry with paper towel
  2. Slice each chicken breast horizontally in to 3 thin slices
  3. Combine Chili Powder, Cayenne Red Pepper, Salt & black pepper together then rub onto both sides of chicken slices
  4. Heat olive oil
  5. Saute garlic til it starts to turn golden brown
  6. Add chicken slices
  7. Fry each side about 3 minutes or until browned
  8. Add Cilantro and diced onion and toss with chicken until combined
  9. Squeeze juice of 1 lime over all and serve
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Crispy Oven Fried Chicken

Crispy Oven Fried Chicken

fried chickenEveryone loves Fried Chicken!  It’s one of our favorite comfort foods.  But no one loves the mess frying chicken can entail.

Yes fried chicken can be messy to prepare.  First you have to batter each piece of chicken, then you have to fry it.  Both steps can leave your kitchen sticky and greasy, not to mention hot and smelling of oil.  Who wants to stand in the kitchen for hours frying battered chicken parts when there is a much easier alternative.   Place all your chicken in a baking dish and cook it in the oven!

I know, fried chicken in the oven?  I was a bit skeptical myself, but when I tried it everyone loved it!  It’s sort of like that Shake n’Bake mix you find in the store.  Yes, fried chicken without the greasy mess!

For my recipe I use boneless skinless chicken thighs, they bake better than bone-in chicken parts and don’t dry out like chicken breasts sometimes can.  I serve it with red beans and rice or mashed potatoes with gravy.  It’s my version of fast food fried chicken at less than half the cost!

Here’s my recipe for Oven Fried Chicken!

Ingredients:

8 – 10 Boneless Skinless Chicken Thighs

2 Cups all purpose flour

1/4 cup olive oil

1 tsp. kosher salt

1 tsp. garlic powder

1/2 tsp. ground black pepper

1/2 tsp. oregano

1/4 tsp. cayenne red pepper

Directions:

Pre-heat oven to 325°

Rinse chicken thighs and pat dry with paper towel

Measure oil and four into separate bowls

Mix all the spices together

Stir half of the spice mixture into the Olive Oil

Combine the other half of the spice mixture to the flour, toss well so it combines evenly

Brush each thigh with oil mixture be sure to cover all sides

Dredge oiled thighs in the flour mixture

Place on to a non-stick baking pan or tray

Bake for 45 minutes flipping chicken about half way thru the baking time

Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp

Chicken must have an internal temperature of at least 165° before you take it out of the oven

 

 

 

Oven Fried Chicken
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Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Oven Fried Chicken
Print Recipe
Crispy battered and fried boneless skinless chicken thighs baked in the oven.
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 325°
  2. Rinse chicken thighs and pat dry with paper towel
  3. Measure oil and four into separate bowls
  4. Mix all the spices together
  5. Stir half of the spice mixture into the Olive Oil
  6. Combine the other half of the spice mixture to the flour, toss well so it combines evenly
  7. Brush each thigh with oil mixture be sure to cover all sides
  8. Dredge oiled thighs in the flour mixture 
  9. Place on to a non-stick baking pan or tray
  10. Bake for 45 minutes flipping chicken about half way thru the baking time
  11. Increase the oven temperature to 475° and bake chicken for another 15 minutes or until golden brown and crisp Chicken must have an internal temperature of at least 165° before you take it out of the oven
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Healthy & Yummy Veggie Stir Fry

Healthy & Yummy Veggie Stir Fry

Veggie Stir Fry

In my effort to change our eating habits to something a bit healthier than meat and potatoes I make a meatless meal at least once a week.  One of my favorites is this Veggie Stir Fry.

It’s amazing how filling and tasty a simple meal of healthy veggies can be.  This week I made this dinner of zucchini, spinach, and tomatoes.  It was delicious, my husband loved it.  You can serve it with a piece of whole grain bread if you wish; the bread is great for dipping in the juices.

You can also serve this dish as an appetizer or side dish.  It’s so good!  It goes great with barbecued and roasted meats.

Ingredients:

1 large organic zucchini, cut into 2″- 3″ strips

1 cup fresh organic spinach

1/2 cup organic cherry tomatoes, halved

1 tbls. organic coconut oil

1 tbls. minced garlic

1 tsp. cayenne red pepper

Sea Salt to taste

Directions:

1.  Heat oil over medium heat

2.  Add garlic, sautee until it turns golden, stir constantly

3.  Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly

4.  Add tomatoes, cook until juices start to come out, stir constantly

5.  Add spinach, cook until leaves wilt and turn bright green, stir contantly

6.  Add pepper and salt

Serve while warm.

Healthy & Yummy Veggie Stir Fry
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Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Healthy & Yummy Veggie Stir Fry
Print Recipe
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat oil over medium heat
  2. Add garlic, sautee until it turns golden, stir constantly
  3. Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly
  4. Add tomatoes, cook until juices start to come out, stir constantly
  5. Add spinach, cook until leaves wilt and turn bright green, stir contantly
  6. Add pepper and salt
  7. Serve while warm.
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Chicken Fried Chicken Salad

Chicken fried chickenWho doesn’t love fried chicken?  I know we do!  But let’s be honest, battered and fried chicken smothered in rich gravy is not exactly heart healthy.

In my quest to find something healthier to feed my family I decided to take an all time favorite and make it just a bit healthier.  So I came up with this Chicken Fried Chicken Salad, a lighter and healthier alternative to the old classic fried chicken cutlets.  It’s filling and most importantly my family loves it.

Chicken Fried Chicken Salad is crispy and light.  The crunch comes from the lightly floured chicken breasts and the fresh crisp lettuce and cucumbers.  It really does take a family favorite and combines it with healthy fresh veggies.

I serve it for dinner (we’re trying to eat lighter and healthier dinners), but it makes a great lunch as well.  It’s a great way to get the kids, like my grandson Devon, to eat their veggies!  Best of all you don’t have to spend half the day frying chicken in the summer heat!

Here’s the recipe!

Chicken Fried Chicken Salad

Ingredients:

3 Boneless Skinless Chicken Breasts (cut horizontally in thirds to make 9 pieces)

1 Cup Flour

1 Tbs. Garlic Powder

1 Tsp. Italian Seasoning

1/2 Tsp. Cayenne Red Pepper

Oil for frying

1 Head of Romaine Lettuce (cut into chunks)

1 Cup Fresh Spinach (optional)

1 Large Cucumber (sliced into rounds)

2 Tomatoes (sliced into wedges)

Salad Dressing of choice

 

Directions:

Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel

Mix dry ingredients together

Heat about 1/2″ of oil in frying pan

Roll chicken breasts in flour mixture

Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)

Drain on paper towel

Slice fried chicken breasts into cubes

Toss veggies except tomato slices in a bowl

Arrange veggies on a salad plate

Top with fried chicken cubes and tomato slices

Serve with dressing of your choice

Chicken Fried Chicken Salad
Print Recipe
Servings
5
Servings
5
Chicken Fried Chicken Salad
Print Recipe
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel
  2. Mix dry ingredients together
  3. Heat about 1/2" of oil in frying pan
  4. Roll chicken breasts in flour mixture
  5. Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)
  6. Drain on paper towel
  7. Slice fried chicken breasts into cubes
  8. Toss veggies except tomato slices in a bowl
  9. Arrange veggies on a salad plate
  10. Top with fried chicken cubes and tomato slices Serve with dressing of your choice
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