June 25, 2019
Cilantro Lime Chicken Breasts With Quinoa & Black Beans
4 boneless skinless chicken breasts
1 lime – juiced
Handful of fresh cilantro
1 jalepeno (seeded)
1/4 cup orange juice
1 tbsp olive oil plus more for cooking chicken
1 tsp oregano
1 tsp cumin powder
1 tsp coriander powder
1 tsp salt
1/4 tsp black pepper
Place all of the ingredients but the chicken into a blender and process until smooth.
Place chicken breasts in a ziplock bag and pour the marinade over the chicken.
Shake the bag to distribute the marinade evenly.
Allow chicken to marinate in the refrigerator for 2 to 6 hours.
Preheat oven to 400F.
Heat a large oven safe frying pan on medium high heat for 2 minutes.
Pour a table spoon of olive oil into the hot pan and sear chicken breasts for 3 minutes on each side or until golden brown.
Place the oven-safe pan with seared chicken breasts in the oven to continue cooking for another 8-10 minutes or until the internal temperature reaches 165F.
Serve chicken breast over a bed of cooked quinoa and black beans.
Garnish with chopped cilantro leaves and lime wedges.