Time 4h30m Yield 4 servings Number Of Ingredients 18 Steps:
For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.) For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.
Time 10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Mix all ingredients together well in small bowl. Adjust seasoning if desired. Place chicken or shrimp in ziplock bag and pour in marinade. For shrimp- marinate no longer than 1 hour. For chicken- marinate no longer than 4 hours. (The reason for the shortened marinating time is that the lime starts to"cook" the meat or seafood.) Grill!
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Combine oil, lime juice, cumin& salt in a plastic bag. Add 4 chicken breasts, seal and refrigerate overnight. Place on greased barbecue and grill over medium high heat. Grill about 10 minutes turning often. Garnish with lime slices, red pepper& cilantro.
Yield 4 servings Number Of Ingredients 17 Steps:
Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl. Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve. Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm. Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl. Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.
Time 25m Yield 4 Number Of Ingredients 13 Steps:
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.
Time 3h15m Yield 10 Number Of Ingredients 9 Steps:
Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air. Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet. Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more. Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
Time 15m Yield 6 servings. Number Of Ingredients 7 Steps:
In a shallow dish, combine the first 5 ingredients; add chicken and turn to coat. Cover and refrigerate at least 30 minutes. , Drain; discard marinade. Sprinkle chicken with pepper. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side.
Yield Serves 4; 3 ounces chicken and 3 tablespoons vegetable mixture per serving Number Of Ingredients 10 Steps:
Preheat the oven to 350°F. Lightly spray an 11 x 7 x 2-inch baking pan with cooking spray. Place the chicken in a single layer in the pan. Squeeze the juice of 1/2 lime over the chicken. Sprinkle with the cumin. Top with the bell pepper and onion. Bake for 28 to 30 minutes, or until the chicken is no longer pink in the center. Using a slotted spatula, transfer the chicken to plates. Stir the tomato, cilantro, and salt into the pan, scraping to dislodge any browned bits. Squeeze the juice from the remaining 1/2 lime into the pan. Stir well. Spoon over the chicken. Top each serving with a dollop of sour cream. Nutrition Information (Per serving) Calories: 157 Total fat: 1.5g Saturated: 0.5g Trans: 0.0g Polyunsaturated: 0.5g Monounsaturated: 0.5g Cholesterol: 68mg Sodium: 235mg Carbohydrates: 6g Fiber: 1g Sugars: 3g Protein: 28g Calcium: 56mg Potassium: 449mg Dietary Exchanges 1 vegetable 3 very lean meat
