Cilantro Lime Grilled Chicken with Strawberry Salsa

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Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Cilantro Lime Grilled Chicken with Strawberry Salsa - a light and refreshing strawberry and jalapeno salsa with cilantro lime marinated grilled chicken, perfect for summer!

Calories: 307 kcal

Author: Joanna Cismaru

Ingredients

For Cilantro Lime Chicken

• 1 1/2 lb chicken breasts boneless and skinless
• 2 tbsp olive oil
• 1 tbsp honey
• 1/4 cup cilantro chopped
• zest from a lime
• juice from a lime
• salt and pepper to taste
• 1/4 cup club soda (optional helps to tenderize the meat)

For Strawberry Salsa

• 1 cup tomatoes chopped small
• 1 cup strawberries chopped small
• 1 jalapeno pepper chopped
• 5 green onions chopped
• 1/4 cup cilantro chopped
• juice from a lime
• salt and pepper to taste

Instructions

1. In a blender add the cilantro lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Also add club soda if using it. Blend for about 30 seconds until smooth.
2. Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about 1/2 inch in thickness. Place chicken in a large bowl and pour cilantro lime marinade over chicken. Marinate for about 20 minutes, while grill heats up and you make the strawberry salsa.
3. To make strawberry salsa, toss all the salsa ingredients together in a bowl and cover and refrigerate until chicken is ready to serve. Grill the chicken on both sides. about 3 to 4 minutes per side.
4. To serve spoon salsa over grilled chicken.

Smokey Chicken with Avocado Sauce

Smokey Chicken with Avocado Sauce

This Smokey Chicken with Avocado Sauce is not only healthy but delicious. The creamy avocado sauce is perfect served over pasta or zoodles.

Author: Wendy Polisi

Ingredients

• 16 ounces Chicken
• 2 tablespoons avocado oil
• 1/2 teaspoon sea salt
• 1 teaspoon Smoked Paprika
• 1 teaspoon onion powder
• 14 ounces boneless chicken breast
• 1 avocado chopped
• 1/4 cup Greek Yogurt or Homemade Mayo
• 1/4 cup chopped red onion
• 2 tablespoons chopped cilantro
• 1 jalapeno chopped
• 1 tablespoon lime juice.
• zucchini for serving with zoodles

Instructions

1. In a small bowl combine oil, salt, smoked paprika and onion powder. Place chicken in a large zip top plastic bag and pour oil mixture over. Allow to marinate for 30 minutes.
2. Meanwhile, make the avocado sauce by combining the avocado, Greek Yogurt, red onion cilantro, jalapeño and lime juice in a blender. Process until smooth. Refrigerate until ready to serve.
3. Preheat grill pan to medium heat. Remove chicken from marinate and place on grill pan. Cook about 8 minutes per side, or until cooked through.
4. To serve, place chicken on a plate and top with avocado sauce.

Nutrition Facts

Smokey Chicken with Avocado Sauce

Amount Per Serving

Calories 388Calories from Fat 225

% Daily Value*

Total Fat 25g38%

Saturated Fat 4g20%

Cholesterol 105mg35%

Sodium 454mg19%

Potassium 725mg21%

Total Carbohydrates 6g2%

Dietary Fiber 3g12%

Sugars 1g

Protein 33g66%

Vitamin A9.5%

Vitamin C15%

Calcium3.3%

Iron6.9%

* Percent Daily Values are based on a 2000 calorie diet.

CHICKEN PESTO BAKE

 You can make this in the oven, or make it outside on the grill!

INGREDIENTS:

• 2 (16 oz total) boneless, skinless chicken breasts
• kosher salt and fresh pepper to taste
• 4 teaspoons (click here) Skinny Basil Pesto OR use bottled pesto
• 1 medium tomatoes, sliced thin
• 6 tbsp (1.5 oz) shredded mozzarella cheese
• 2 teaspoons grated parmesan cheese

DIRECTIONS:

1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 piece chicken

• Amount Per Serving:
• 
  
• 
  
• Calories: 205 calories
• Total Fat: 8.5g
• Fiber: 0.5g
• Protein: 30g

Sesame chicken

Sesame chicken

• Ingred:
• One spoon of sesame oil
• One spoon of tomato sauce
• 2/3 oyster sauce

Addition of chicken broth

• One teaspoon of salt
• One glass of chicken broth
• Versatile flour as much as two spoons
• Four cloves of garlic

Chicken flour

• 1 centimeter of ginger (smashed it)
• Five spoons of corn starch
• Pepper (sufficiently)

Soaking flavor

• Black or white pepper (enough)
• Three spoons of sesame oil (for stir-frying)
• Four spoons of sweet soya sauce
• 1,5 spoon of honey
• ¼ teaspoon of salt
• Roasting Sesame (sufficiently)
• Sugar is one spoon
• Chicken fillet as much as 300 grams (cut it into cubes)

How to make honey sesame chicken with easy steps

1First of all, mix soaking flavor and set aside in a bowl. Put in the chicken fillet cubes and six spoons of soaking water into it. After that, add the addition into dipping chicken and left them in the fridge for 30 minutes.

2Mix the dry ingredients in one bowl. Stir them until smooth and put all the chicken cubes one by one. Heat the frying pan and put them in the soaked oil. Cook the chicken until medium and drain it.

3Then, stir-fry the garlic and ginger with sesame oil. After the smells good, put all of the remaining flavors and also tomato sauce. Stir and cook them until you get the thick dough while you are preparing a plate for the dish.

4The last step is put the fried chicken cubes. Stir them until the flavor spread with the chicken. Decrease the fire and test the taste. Further, raising the cooked chicken. Make sure that you add the roasting sesame on the top of the honey sesame chicken.

Cream Cheese Spinach Stuffed Chicken

Cream Cheese Spinach Stuffed Chicken 

Ingredients

• 4 4 oz chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• For the filling:
• 2 cups fresh spinach chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 4 oz cream cheese at room temp
• 1/4 cup of Parmesan cheese
• 1/4 cup mozzarella cheese
• 1 tbsp minced garlic
• 1/4 tsp pepper
• salt to taste

Instructions

1. To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
   
2. To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
   
3. To Stuff the Chicken:Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
   
4. To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken for about 9-10 minutes per side or until the chicken is cooked through.

Grilled Chili Cilantro Lime Chicken

Grilled Chili Cilantro Lime Chicken

If you will be making this chicken for a salad, double the marinade and reserve half for the dressing. Be sure to reserve it before adding the marinade to the chicken in order to avoid contamination.

Ingredients

• 4 medium chicken breasts boneless, skinless (or thighs)
• Marinade:
• 1/4 cup fresh lime juice
• zest of one lime or 1 tsp
• 2 tablespoons olive oil
• 2 tablespoons fresh chopped cilantro
• 2 garlic cloves chopped finely
• 1 teaspoon salt
• 1 teaspoon brown sugar or honey
• 1 teaspoon red chili flakes adjust to taste
• ½ teaspoon ground Cumin

Instructions

1. Whisk the ingredients for the marinade in a small bowl. Place chicken in a large plastic bag or bowl and add the marinade to the chicken. Mix to combine. Seal bag or cover bowl with plastic bag and place in the fridge to marinate for 30 minutes or up to 24 hours.
   
2. Pre-heat grill, pan or griddle over medium-high heat. Grill chicken fillets for 5 minutes on each side or until cooked through and the skin is golden and lightly charred. Rest for 5 minutes then slice and serve with salad, rice, noodles, or tortillas. Garnish with chopped cilantro and Enjoy!

Skinny Chicken and Avocado Caesar Salad

Ingredients:
Salad:
1/2 ciabatta loaf (4oz), sliced
2 whole Chicken Breast fillets (1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
7oz shortcut bacon , cut into strips
2 eggs , boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce , washed and dried
1 Avocado , sliced
1/2 cup shaved parmesan cheese
Dressing:
2/3 cup greek yogurt
1 tablespoon olive oil
2 garlic cloves , crushed
2 anchovy fillets , finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
Juice of 1/2 a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
Instructions:
Preheat the oven to grill/broil settings on medium – high heat.
Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)! To make the Caesar Yogurt
Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Assemble Salad:
Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!

Grilled Fajita Chicken & Avocado Salad

Ingredients:
2 medium boneless skinless chicken breast, cut into half horizontally
2 cups sliced bell peppers, colors of choice
1 head romaine lettuce, chopped
1 avocado, sliced
Dressing/Marinade
3-4 tablespoon olive oil
4 tablespoons lime juice
¼ cup cilantro, chopped
2 cloves garlic, minced
1 teaspoon brown sugar (optional)
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon salt
Whole grain tortillas
Instructions:
Whisk all the ingredients for the dressing/marinade in a medium bowl.Pour half the mixture onto the chicken breasts and coat chicken breasts with the marinade well.Cover and place in the fridge for 30-minutes or up to 24 hours or use immediately.Reserve the rest of the marinade for later to be used as a dressing.
Heat a large heavy-duty pan or skillet to medium-high heat for 2 minutes.Add a teaspoon of oil to the pan and then add in the chicken breasts.Cook 4-5 minutes per side or until cooked through.Remove from pan onto a cutting board and cool for 5 minutes then slice or chop into bite size pieces.Add the sliced bell peppers to the pan.cook on high for 1-2 minutes or until charred.
Divide romaine lettuce into two salad bowl.Top each salad with half the chicken, fajita veggies, and sliced avocado.
OR
Serve in Whole grain tortillas.

Serve warm with reserved dressing and sour-cream if desired.

Rosemary Chicken, Bacon and Avocado Salad

Ingredients:
4 slices thick-cut bacon
1/2 pound boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
6 cups spring greens and/or butter lettuce
1 bunch watercress
1 cup cherry tomatoes, halved
1 large avocado, thinly sliced
rosemary vinaigrette
2 teaspoons dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
salt and pepper
Directions:
Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.
Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.
Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!
Rosemary vinaigrette:
Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.

honey lime grilled chicken

honey lime grilled chicken
• 3 tablespoons olive oil
• 3 tablespoons honey
• 3 tablespoons brown sugar
• juice of 2 limes
• 1/2 cup chopped cilantro
• 2 garlic cloves, minced or pressed
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 boneless, skinless chicken breasts (trimmed)
fiesta avocado salsa
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (11 oz) white shoepeg corn, drained
• 1 cup chopped tomatoes
• 1 large avocado, chopped
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced or pressed
• 1/2 teaspoon salt
creamy salsa verde dressing
• 1 packet (1oz) Hidden Valley Buttermilk Ranch Dressing Mix (DO NOT prepare)
• 1 cup mayonnaise
• 1/2 cup buttermilk
• juice of 1 lime
• 2 cloves garlic, roughly chopped
• 1/2 cup chopped cilantro
• 1/4 cup salsa verde (green salsa)
rice bowls
• 1 recipe cilantro lime rice
• shredded cheese and/or lettuce for serving

Instructions

• ** Prepare the creamy salsa verde the night before or morning of. Let refrigerate for several hour so it has time to thicken slightly **
• For the creamy salsa verde dressing combine all the ingredients in a blender and blend until mixed and smooth. Store in fridge for several hours.
• ** Marinate the chicken overnight or for 3-4 hours**
• Combine all marinade ingredients in a gallon-size Ziploc bag. Add chicken breasts and let marinate in the fridge for 3-4 hours or overnight.
• To make the fiesta avocado salsa combine all the ingredients in a mixing bowl and stir together until combined. Can be served right away or refrigerate for about 1-2 hours before serving. The avocado will not brown for at least a day thanks to the red onion and citrus juices.
• When ready to serve, grill the chicken for about 5 minutes on each side or until up to temperature (165 degrees).
• To serve: pile a bowl with cilantro lime rice, or rice of choice, top with some fiesta avocado salsa, a piece of sliced grilled chicken breast, shredded cheese, and drizzle with the creamy salsa verde dressing.

Notes

These are not as hard as it may appear. I always make the creamy dressing the night before and let it hang out in the fridge. One thing done! I prepare the chicken and marinade in the morning and let that hang out in the fridge all day. The rice takes about 20 minutes to make, so while the rice is cooking I prepare the fiesta avocado salsa and let that refrigerate while I grill the chicken up.

Each thing uses a lot of the same ingredients. Get yourself a few limes and 2 bunches of cilantro and start cooking!

Feel free to use whatever rice that you love. 1 minute microwave pouches, brown rice, regular white rice, Mexican rice, etc.