For the next few weeks, I’ll be incorporating several salads a week into our family’s dinner rotation, just to expedite the removal of the holiday pudge. My husband is ok with salads, so long as I don’t sacrifice on flavor. With cilantro, lime and jalepeno flavors shining through, I know this chicken won’t disappoint, even if I do serve it over a bed of lettuce. Typically, we’d BBQ this chicken, but since we’re in the middle of a cold snap (relative term, since we live in SC), we opted for the cast iron skillet. This chicken was so good that I *may* have been sneaking little bits of it while I photographed it….in my defense, it takes a long time for me to take pictures, so naturally I got a little hungry…
6 Tbsp. olive oil
freshly ground pepper1 lb. skinless / boneless chicken breasts
Juice limes, mince garlic and chop jalepenos. Combine all ingredients into a measuring cup (for easy pouring).