a favorite around here! hefty meal-salad that even the little ones will love.
it's a simple weeknight dinner option you can throw together quickly. just remember to make up the chicken marinade the night before + soak your rice and you'll have dinner ready in minutes.
chicken marinade:
2 lbs free range, organic chicken breasts
1/2 c evoo
1/2 c organic chipotle sauce
6 T local honey
1/4 c Dijon mustard
1/4 c chopped fresh cilantro
8 minced garlic cloves
1/2 t sea salt
1/2 t pepper
-whisk all ingredients together & add chicken. seal container with a lid and give it a good shake to evenly distribute all that goodness. let marinate in the fridge overnight. ++also the night before: soak 1 c rice of choice in a bowl of water.
-the next day, drain & rinse rice and place in a pot with 2 c water. bring to a boil, then reduce to a simmer & cover with a lid for 15 or so minutes until all the water has absorbed & rice is nice and fluffy. then, stir in 2 T coconut oil, juice and zest of 3 limes, handful of chopped cilantro & s + p to taste.
-for the chicken, in a large skillet evenly place chicken breasts & pour over all the marinade. cover and cook on high for about 12 minutes, turning chicken half way through. once chicken is no longer pink inside & slightly browned on the outside, remove from heat & slice thinly. save leftover marinade in the pan for a drizzle*
-salad assembly-
to each plate, add:
chopped romaine lettuce
halved grape tomatoes
died red onion
cubed avocado
rice
chicken
fresh cut mango or pineapple
drizzle of marinade &/or lime juice & honey
fresh cilantro
dig in!
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