Make Ahead Monday – Lime Herbed Chicken
It’s hot. I’m busy, and sometimes I just feel lazy. What I’ve got? Chicken breasts.
I do bulk shopping for certain staples. I buy shrimp, chicken breasts, salmon, chicken sausage and ground turkey. In my kitchen, you are just as likely to have a vegetarian or vegan meal, as one with meat. I also bulk buy beans, onions, peppers, lemons, limes, broccoli and spinach. I make my own slaws and tabbouleh salads with bulgur wheat or quinoa. My basics, in stock, always mean I can whip up food for anyone.
So, what to do, when I don’t feel like dealing with my kitchen? First, I admit I have no choice. If I don’t keep it in line, I am likely to eat out more, and possibly be tempted to make some dangerous choices. I can’t afford that. I’m working on losing my next 20 pounds, so I headed to my kitchen, popped on some tunes (ARMIK’S Isla Del Sol album – the song Cordoba has gorgeous flamenco guitar that makes you feel like you’re on vacation) and got started.
Six whole chicken breasts cut into small portions fill a pan. This not only gives me dinner for tonight but another night and a few lunches, too.
Lime Herbed Chicken
- Six juiced and zested Limes
- ¼ cup Canola Oil
- 1 tablespoon Tarragon
- 1 tablespoon Thyme
- 1 tablespoon Smoked Paprika
- Salt and Cracked Black Pepper to taste (I go very heavy with the Pepper)
- Six Whole Chicken Breasts
- In a simple container, either a glass bowl or a plastic zip bag, add all the Marinade ingredients and stir to combine. Add your cut chicken pieces and toss to coat.
- Place that bag, or covered bowl, into the refrigerator for an hour. If you leave the chicken in the marinade too long, the citrus will start to “cook” the chicken. You can still cook that over heat, of course, but it changes the texture and it won’t be as tender. One hour is all you need.
- I used my stove top grill pan, but if you want to fire up your grill then have at it. I use a high heat, and a scorching hot pan, to get a great sear.
- When I have a solid color and obvious grill marks on the first side, I flip the chicken over and use a cover over my grill pan to create an “oven-like” heat. The chicken cooks through to the center beautifully this way. Depending on how thick your chicken is, cooking time means about 4 minutes on each side. I turn off the pan, and with the cover still on, let the chicken cool before storing in the refrigerator.
Tonight, serving my Lime Herbed Chicken with some Black & Red Enchilada Beans. I love parsley, and chop some to sprinkle over the beans. That really brightens the whole dish with some herby goodness.
Tomorrow, lunch is basic. So, I will slice the chicken into strips and put over mixed greens with fresh mango. Love the fiber and sweetness of the mango. I don’t even need salad dressing with all that flavor and mango juice, but if you do, a drizzle of oil and some more lime juice should do it.
I have pre-made Caulipower plain pizza crusts in my freezer. One of those topped with sautéed spinach with fresh garlic, four or five teaspoons of ricotta cheese and some of the Chicken diced is a fast meal, either lunch or dinner.
By the fourth meal, I’ll be running low on the chicken but know exactly how to use it. I’ll make a Friday Frittata with the bits and pieces left in my fridge. That flavorful Chicken, some broccoli, a bit of shredded cheese and a few eggs make a meal for six and pairs well with a simple salad.
It was worth it, wasn’t it? Lazy or not, I made my Chicken for the week and there is nothing more satisfying as cooking once and serving four times.