Monday, May 23, 2005

Southwestern grilled chicken

Marinade:
juice of 1 lime
3 tbl orange juice
2 chopped garlic cloves
1/2 tsp each dried coriander, cumin, salt, & pepper
1/4 tsp oregano
1/4 cup olive oil

Mix all together and marinate boneless, skinless chicken breasts for 4 or more hours. Grill 3-5 minutes per side (depending on size of chicken breasts). Let stand, covered, for 5 minutes.

Serve with black beans and zucchini with corn and tomatoes.

Zucchini w/ corn & tomatoes
2 tbl olive oil
1 onion, chopped
2 garlic cloves, chopped
fresh cilantro stems, chopped
5 zucchini, diced
1 cup frozen corn
1/2 can Rotel
1/2 tsp cumin
1/2 tsp dried coriander
salt & pepper to taste
chopped cilantro leaves

Saute onion,garlic, cilantro stems in olive oil. Season with cumin & coriander. Add zucchini,salt and peper and saute. Add Rotel & corn cover & simmer until zucchini is tender. Remove from heat. Add chopped cilantro, correct seasonings. Serve

Black Beans

For really quick beans, combine 2 cans of black beans w/ 1/2 can of Rotel or 1/2 cup of salsa. Add 1 bay leaf, 2 chopped garlic cloves, cumin & coriander to taste. Simmer 10-15 minutes

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