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