Tuesday: Grilled Chili-Lime Chicken and Pineapple with Cilantro Brown Rice
NOTE: We are cooking extra chicken for use later in the week.
Serves: 4 Prep: 15, plus 3 hours to marinate Cooking: 30
IngredientsFor the Chicken
4-6 chicken breast, boneless, skinless
3 limes juiced, 4 tablespoons
¼ cup orange juice
5 garlic cloves, minced
1 teaspoon smoked or sweet paprika
1 teaspoon cumin
3 tablespoons vegetable oil
2 more limes, sliced to wedges For the Rice
1 tablespoon unsalted butter
1 cup brown rice (I used basmati)
1 3/4 cups water, chicken broth, or vegetable broth
1 lime (zest and juice)
1/4 cup chopped cilantro
1/2 teaspoon salt
Marinate the chicken. Combine juices, garlic and spices in a large Ziploc – mush them around. Add the chicken, seal and refrigerate for 1-3 hours. The longer the better.
Core and slice the pineapple in to rounds.