After a long weekend of partying, I have come to realize I’m getting old. We went to an amazing wedding in NY and partied the night away. Now I am exhausted, my feet are killing me, my knees and ankles are sore and I can barely keep my eyes open. WTF happened to me!?? Monday’s bite.
On that note, I made a kick ass meal the night before we left. If you like cilantro and lime you will like this! It was really easy and I made it with in no time. Plus it helped me get rid of both. I had a shit ton of each left over from different recipes I made in the past 2 weeks.
Cilantro-Lime Chicken with Corn, Black Bean and Avocado Salsa
For the Chicken:
Please don't mind the background. Still learning how to take decent pictures. :-)
- 2 Large Boneless Chicken Breast
- 4 Limes, juiced
- 1/4 cup Cilantro
For the Salsa:
- Small can of corn
- 1/2 can of black beans
- 1 Avocado
- 2-3 Limes
- 1 tbs of Cilantro, chopped
- Hot Sauce to taste
- Salt & Pepper to taste
Directions:
Clean chicken and cut each breast in half. Chop the cilantro, juice the limes and reserve. In a Ziploc bag, mix lime juice and cilantro together and add chicken. Squish them around and place in the fridge to marinate for 1-2 hours.
Rinse the corn in a strainer and place in a medium sized bowl. Then strain the black beans and put them with the corn. Add the juice of the 2 limes, hot sauce, cilantro, salt & pepper. Let sit to marinate.
Heat 2 tablespoons of olive oil in a large pan over medium heat. (If you prefer to grill them they would taste just as bangin’) Pan fry each cutlet until they are brown on both sides. While the chicken is cooking, cut the avocado into bite-size chunks and add them to the bean and corn mixture. Adjust salt, pepper and hot sauce.
Serve the corn, black bean and avocado salsa on top of the chicken and dinner is served.
I served the chicken with a side of white rice and black beans and made the cilantro-lime sour cream from Anne Burrell’s recipe. It added a perfect, creamy touch to the dish.
– Amanda
