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Cilantro Lime Chicken + Veggies

With the weather FINALLY warming up, I find myself daydreaming more and more of palm trees, sunshine, water and all those wonderful tropical things. One of the most important aspects of that tropical theme is, of course, food! You’ve heard the saying, “whatever floats your boat,” right? Well, Mexi-Caribbean food totally floats my boat. 😛 Unfortunately we can’t always enjoy it by the ocean with colorful cocktails and island music, but we can do the next best thing! Cook up a nice healthy dinner with an island flair and some guacamole, maybe even play a little island music (hello Bob Marley!) and bring the tropics to your living room! Ok, so it’s not the same thing, but it’s at least something a little different and you get a fun, healthy dinner out of it. Beach trips are heavenly, but they certainly aren’t cheap, so if you can’t make a vacation work, at least eat like you’re on one! 😀 Make it fun and maybe even dress for the occasion, have a theme night! 

Cilantro Lime Chicken + Veggies

This recipe works just as well for a casual night at home, however, and it pairs lean protein with plenty of healthy, yummy veggies. I just love colorful meals. Aside from the aesthetic aspects, lots of color usually means lots of nutrient variety. With this recipe you get zucchini, bell peppers, onions and corn which together provide a host of nutrients including potassium, folate, vitamin C, vitamin A and a good dose of fiber which aids in digestive health. Just look at those colors!

Cilantro Lime Chicken + Veggies

You’ll get the most punch out of the flavors if you’re able to marinate overnight, but if you’re like me, you’re not much for meal planning ahead of time. If that’s the case, no worries. It’ll still be good even you can marinate for just 15-20 minutes, but if you can manage an hour or two, that’s even better. There’s also a few options with cooking method on this recipe. You can either throw the chicken on the grill or in a grill pan, or you can chop it into chunks and brown in a saute pan. I’ve tried it both ways and both turned out well. If you choose the grill, you can also cook the veggies on the grill in some aluminum foil. Just fashion a big rectangular “pan” out of the foil and flip/stir around occasionally with a spatula. For convenience, I typically just use a big saute pan and cook on the stove. Aren’t these veggies pretty? 😉

Cilantro Lime Chicken + Veggies

Now for the recipe! 

Cilantro Lime Chicken + Veggies

Serves 3
Bring the islands to your kitchen with this healthy chicken and veggie dish.


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Prep Time
35 min

Cook Time
20 min

Prep Time
35 min

Cook Time
20 min

For Chicken
  1. 3 boneless, skinless chicken breast halves (about 1 pound)
  2. Juice of 1 lime
  3. 1 1/2 teaspoons olive oil
  4. 2-3 tablespoons chopped cilantro
  5. 1/2 teaspoon sea salt
  6. 1/4 teaspoon cumin
  7. 1/8 teaspoon cayenne pepper or red pepper flakes
For Veggies
  1. 1 1/2 teaspoons olive oil
  2. Juice of 1/2 lime
  3. 1 cup frozen, fire-roasted corn
  4. 1 small red onion, chopped
  5. 1 red or green bell pepper, chopped
  6. 1 zucchini, sliced
  7. 1 small garlic clove, minced (or spot of crushed garlic)
  8. 1/2 jalapeno, diced
  9. Dash of cumin
  10. 1/2 teaspoon sea salt, or to taste
  11. 2-3 tablespoons chopped cilantro
For the chicken
  1. Place the chicken, lime, olive oil, salt, cumin, cayenne pepper and cilantro in a gallon size ziploc bag and seal tightly. Massage or shake bag to coat chicken in marinade.
  2. Refrigerate for 15-20 mins, or overnight if possible. I’ve marinated for an hour and it turned out well, so just do as much as you have time for.
  3. If grilling the chicken, preheat grill to 375 degrees (or grill pan on stove over medium heat) and grill each side 5-6 minutes.
  4. Check to ensure center is cooked through, with no pink remaining. A tip for the grill pan is to start off with medium heat to get the pan hot enough, but after placing chicken in pan, reduce heat to medium-low. This keeps the pan from smoking too much and burning the outside of the chicken before the center is cooked through. You’ll probably need about 15-20 minutes of cook time with this method. Just flip every 5 minutes or so.
For the veggies
  1. While the chicken is cooking, place olive oil in saute pan (or foil on the grill) and heat over medium heat.
  2. Add the veggies, garlic and jalapeno, stirring occasionally.
  3. Once veggies are cooked and slightly browned (about 10 minutes), add the lime juice and cilantro, stirring to coat veggies well.
  4. Enjoy! Feel free to add some brown rice or quinoa if you like!
Nutrition Info per serving
  1. (serves 3)
  2. Calories: 260
  3. Protein: 28g
  4. Carbs: 21g
  5. Fat: 6g
Healthy, Happy & Strong http://welbornfitness.com/

Cilantro Lime Chicken + Veggies

Just so stinkin’ good. Darn pretty too. 🙂

 

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