Lime Chicken With Blackberry Salsa Food

LIME CHICKEN WITH BLACKBERRY SALSA

Steps:

• Finely grate zest from limes. Cut limes crosswise in half; squeeze juice from limes. Place peels, lime juice, oil, pepper flakes and salt in a large dish or bowl. Add chicken and turn to coat. Refrigerate 4 hours or overnight. , In a bowl, combine blackberries, tomatoes, green onions, cilantro and salt., Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

CRUMB-COATED CHICKEN & BLACKBERRY SALSA

Steps:

• In a small bowl, combine the first six ingredients. Cover and refrigerate until serving., Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Place the flour, egg and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in egg, then coat with crumbs., In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until no longer pink. Serve with salsa.

SPICY GARLIC LIME CHICKEN

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.

CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA

Steps:

• Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
• Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
• Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.

MEXICAN LIME CHICKEN

Steps:

• Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
• Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
• Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and salsa.

GRILLED CHICKEN & POLENTA WITH NECTARINE-BLACKBERRY SALSA

Steps:

• Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.).
• Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.
• Rub 1 teaspoon of the mixture all over polenta.
• Rub the rest into both sides of chicken.
• Cut the polenta crosswise into 8 slices.
• Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
• Place the chicken, polenta slices and nectarines on the grill.
• Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.
• Transfer to a clean plate; tent with foil to keep warm.
• Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.
• Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.
• Transfer the chicken and nectarines to a cutting board.
• Coarsely chop the nectarines.
• Let the chicken rest for 5 minutes, then thinly slice.
• While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl.
• Layer the polenta, chicken and fruit salsa on 4 plates and serve.

LOW CARB SALSA/LIME CHICKEN

Steps:

• Slice chicken breast in half making 8 thin steaks. Brown chicken breasts in olive oil. Add garlic. Sauté for about 2 minutes. Mix salsa, ranch dressing and lime juice together. Pour over chicken. Top with cheese. Lower heat to low/medium Cover and simmer until tender (About 15 minutes depending on altitude).
• That's it!