Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

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Wednesday, June 29, 2011

Yucatan Chicken with Grilled Summer Salsa

This colorful grilled dish is perfect for a summer get-together.   All the fresh vegetables and Mexican spices are so flavorful and complement the chicken beautifully.  Add a little Spanish rice and refried beans on the side and you've got yourself one fantastic meal!  Eat it outside on the deck on a beautiful night and enjoy!

Ingredients
4 boneless, skinless chicken breasts
lime juice (you'll need a little over 1/2 cup)
1 tsp. ground pepper
1 tsp. chili powder
1 Tbsp. extra virgin olive oil
2 ears of corn, grilled, then kernels removed from ears
1/2 can seasoned black beans, rinsed and drained
1 cup of pico de gallo (or 1 tomato, 1 onion, and 1 Tbsp cilantro, all diced & chopped)
1/4 cup purple onion, grilled in quarters, then chopped
1/2 tsp. cumin
1 lemon, quartered and grilled (for garnish & flavor)

Serve with:
1 package 90 sec. Spanish rice to serve on the side or as a bed for the chicken & salsa
1 can fat-free refried beans, heated with a little low-fat shredded cheese & baked tortilla chips on top
freshly chopped cilantro & sour cream to top

Place the chicken breasts in a medium bowl.  Combine 1/2 cup lime juice, pepper, chili powder, and oil and pour over the chicken.  Toss to blend and let marinate for 30 minutes.

Grilled, pre-cut veggies
In a medium bowl combine corn, pico de gallo, purple onion, black beans, cumin, and 1 Tbsp. lime juice to create the salsa.  I like to mix it gently with my hands so that none of the components get beat up.

Grill the marinated chicken on high heat for 6-8 minutes per side.  Make sure the thickness of the chicken breasts are even before grilling (cut off the thin bits and pound the chicken to create evenness).  

Grilling Tips:
  • To get those cool grilling marks, turn chicken only once, and when you do, rotate it 90 degrees. :)
  • To know when you're chicken is done, DON'T CUT it!  This will let those wonderful juices escape & make your chicken dry.  Instead, push a fork or knife onto the top of chicken on the grill. If the juices run clear, then its done. :)
Once the chicken is finished (internal temp should be 165), let it rest for 5 minutes to let the juices redistribute (just like a steak).  Then plate with salsa over the top and a little Spanish rice and refried beans on the side.  ¡que aproveche! 

**My suggestion is to get a bite with a little salsa, refried beans, and chicken.  The combination of the three together is amazing!  :9

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