We've been trying to make the most of the last week as a family of four. On Tuesday morning we went out for breakfast. Can't go wrong with Perkins (and also can't go wrong with kids-eat-free-on-Tuesdays).
When they're teenagers and too cool for each other I'll have to remind them that they used to love to hold hands.
Yes, I let him order the chocolate peanut butter muffin in addition to the rainbow pancakes. He legit ate his fruit first and then only 2 bites of muffin.
I've been resorting to easy dinners lately- just not motivated to stand on my feet. You know I'm a huge Aldi girl and my friend told me that she picked up some of their cilantro lime marinated chicken. The Aldi near me doesn't carry this so I whipped up a super easy version of my own.
Cilantro Lime Chicken
-1 package chicken breast tenderloins (or you could use any kind of skinless chicken- I like how convenient the tenderloins are, plus I knew I was using these for salads)
-1 bunch cilantro, leaves coarsely chopped
-1/2 cup lime juice (I buy the bottle of Real Lime)
-1/2 cup olive oil
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon minced garlic (optional)
In a cup whisk together cilantro through garlic. Place raw chicken in a sealable bag and pour marinade over chicken. Let marinade for at least 30 minutes, up to overnight, turning occasionally.
When ready to cook chicken, either heat up grill or grill pan. I coat my grill pan with nonstick cooking spray. If you're using chicken tenderloins, these take about 5 minutes on each side. Cook until internal temp reaches at least 165 degrees.
I used these as the protein source for roasted corn and cherry tomato salads (with my FAVE avocado cilantro dressing). These could also be used in burrito bowls or quesadillas.
Not nearly as enticing as rainbow pancakes and a chocolate peanut butter muffin, but a great way to flavor up some chicken!
No comments:
Post a Comment