Wednesday, April 17, 2013

Chili-Lime Grilled Chicken Skewers

As part of our food discovery process, we are re-introducing eggs this week.  The first day of our egg addition, featured a vegetable frittata which I forgot to take a picture of.  I really wish I had taken a picture since it was a wonderful frittata with mushrooms, onions and red peppers.  The second day of our testing phase was a mixed green salad with two hard boiled eggs sliced on the salad.  Our third day started with two eggs this morning with a side of turkey bacon.

Our dinner tonight was Chili-Lime Grilled Chicken Skewers served over brown rice and sauteed asparagus spears with mushrooms and garlic.



Chili-Lime Grilled Chicken Skewers
Makes 2 servings

2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon chopped cilantro
1/2 teaspoon crushed red pepper
1/2 teaspoon orange zest
2 large organic free-range chicken breasts, sliced lengthwise, 1/2-inch thick
4 wooden skewers, soaked in water at least 30 minutes

In a small bowl, mix together the lime juice, olive oil, cilantro, red pepper flakes and orange zest.

Brush the raw chicken with this mixture until all sides are covered.

Skewer the chicken lengthwise, like threading a needle.

On a clean grill, cook the chicken on medium heat about 5 to 6 minutes per side until cooked through.


Slightly adapted from The Virgin Diet

Our rating:

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