Garlic Lime Cilantro Chicken

Everyday when I am contemplating what to make for dinner that night my heart almost always screams three ingredients..garlic...cilantro..and spice. I love mexican food... and while this supper isn't exactly a "Mexican" style dinner, it has a TON of flavor and many of the same ingredients that I use in my other southwest/Mexican dinners. We paired our chicken with roasted sweet potato topped with a corn, black bean,and hatch green chile topping for some spiciness but a salad topped with the same ingredients would be just as yummy and a bit healthier!

Shopping List

four boneless skinless chicken breasts-chunked

cilantro

Garlic

Limes-3-zested

olive oil

cumin

cayenne

avocado-optional

two sweet potatoes peeled and cubed

one can black beans

one can corn

one can rotel

one can hatch green chile peppers

monterrey jack cheese

salt/pep

Procedure

Cut your chicken into chunks, then pour some olive oil in the pan and sauté' garlic. Begin to brown the chicken over medium heat. Once the chicken is browned nicely-with that white line starting to creep up the middle- then generously sprinkle with cumin cayenne and salt/pep. Turn the chicken and let it cook another few minutes and add your lime zest. I also added a little more oil at this point. Juice your lime carcasses over the chicken for a little more tang and add your cilantro. 

remove from skillet and serve.

Sweet potato fiesta

cube your sweet potato and toss with olive oil/salt/pepper

cook on a baking sheet at 400 degrees for about 40 minutes. Mean while add your beans, corn, rotel, and chilled to a pot. Add cumin and cayenne and salt and pepper. cook until hot and flavorful. Add cilantro in the pot and cook to add flavor. When potatoes are done you can add the mixture on top with a little monterrey jack.