Cilantro Lime Chicken with Roasted Carrots
1 c cilantro 1c mint 1/4c tarragon 1/4c olive oil 1/4c avocado oil 1/3 coconut amino & low sodium soy sauce. 1/4c lime juice 3T cider vinegar 5 garlic cloves 1 jalapeño seeded and sliced 1T ginger, grated (or store-bought ground) | 1 T fresh oregano 1t cumin 4 Chicken breasts 1/3c Greek yogurt Carrots: 2c baby carrots, sliced lengthwise olive oil Salt & Pepper |
2. Reserve 1/2c- 3/4 c Marinade and out remainder in a gallon Ziplock
3. Add chicken pieces and toss to coat. Marinate in refrigerator for at least 5 hrs or overnight.
4. Use a mallet and pound chicken to even thickness, while in ziplock with marinade
5. Pre-heat oven to 350 and flat top cast iron skillet on high heat.
6. Toss carrots with olive oil salt & pepper and place on foil lined sheet pan. Bake for 10-15 min.
7. Remove chicken from marinade and place on HOT cast iron skillet until browned on both sides.
8. Place browned chicken on a rack on top of carrots the sheet pan. Cook for 30 until done.
9. Whisk reserved marinade with Greek yogurt for dipping sauce
10. Serve with Forbidden Cauliflower Rice mixture and roasted carrots
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