Spiced Chicken and Cilantro-Lime Rice

Garlic. Cumin. Smoked paprika. Sazon. Can you really go wrong here? I think not.

 

This is my quick way of whipping up some super yummy, spiced chicken thighs. You can toss these in a salad, make tacos, make burritos or burrito bowls, etc. Great for meal prep and an easy go to when you’re running out of ideas.

 

As a side, I made some lightly scented lime and cilantro rice. It’s mostly hands off and pairs very well with the chicken. Top this with a corn salad and you’ve got a bright and flavorful dinner!

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Ingredients

4 boneless skinless chicken thighs, sliced

Oil

Salt and pepper

1-2 tbsp of cumin

1 tbsp of chili powder

Tsp (each) garlic powder, onion powder and smoked paprika

½ packet of sazon

½ tsp of cayenne (optional)

1-2 chipotles in adobo, chopped (optional- more smoke and heat)

Chicken broth

 

Rice:

Rice

Water

Oil

Lime juice and zest

3-4 garilc cloves, chopped

 

  1. Heat your pan over medium- high heat
  2. Slice your chickenIMG_5928
  3. Add oil
  4. Add chicken
  5. Add salt and pepper
  6. Cook until browning and mostly cooked through
  7. Add spices
  8. Stir, toasting the spicesIMG_5930
  9. Add a few splashes of chicken broth to deglaze the pan
  10. StirIMG_5934
  11. Remove from heat

 

Lime and Cilantro Rice:

  1. I cook my rice like pasta so bring water to a boil and pour in however much rice you need
  2. Allow it to boil
  3. Check for doneness and drain
  4. Chop the garlic and cilantro
  5. In the now empty pot, sweat the garlic in a little bit of oil
  6. Turn off heat
  7. Add the rice back to the pot
  8. Add the cilantro, lime zest and juice and salt and pepperIMG_5915
  9. Stir to combine

 

Pile up that rice, top with chicken and this yummy corn salad. Look at what you did. Look at it. It’s good, isn’t it?

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© 2018 by Alexa Mason. All Rights Reserved

Charred Corn Salad

Summer is the perfect time for light and fresh salads. This corn salad uses fresh vegetables, fresh herbs and bright citrus. It comes together in no time and it can be made ahead! (Pro tip: try this on a taco!)

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Ingredients

3 ears of corn, remove corn from cob

1 can of black beans, rinsed

1 small red onion

1 habenero

1 jalapeno

About ¼ c chopped cilantro

Zest and juice of a lime

Salt, pepper, cumin, chili powder

  1. Heat a pan on high heat
  2. Remove the corn from the cob, if you don’t know how check this out.IMG_5896
  3. With no oil, add the corn and stir oftenIMG_5901
  4. Remove from heat when the corn begins to charIMG_5904
  5. Rinse your beans
  6. Chop your onion, peppers and cilantroIMG_5905
  7. Combine in a large bowlIMG_5908
  8. *Wash your hands after handling the habanero*
  9. Zest your lime
  10. In the bowl, juice your lime
  11. Add seasoningsIMG_5916
  12. Toss together
  13. Serve warm, cold or room temperatureIMG_5922IMG_5924

I served this over spiced chicken thighs and cilantro and lime rice!

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© 2018 by Alexa Mason. All Rights Reserved

Chili Lime Peanut Noodle Salad

I love a flavor-packed dish with these flavors. You really can’t go wrong with garlic, ginger, cilantro, soy, sesame, etc. Tossing these ingredients together with brown rice noodles and veggie noodles (carrot and zuchinni), you’ve got a super light salad that can be eaten hot or cold.

It’s delicious as part of an entree, a side or a light lunch!

 

Chili Lime Peanut Noodle Salad

 

Noodle Salad

1 package of brown rice noodles, cook as directed

1 large zuchinni julienned, (invest in a mandolin slicer w/ attachments or vegetable spiralizer)

2 carrots, julienned

 

Sauce

3 tsp sesame oil

4 tbsp low sodium soy sauce

3 garlic cloves, grated

1-2 inch ginger, grated

2 tbsp water

juice and zest of 1 large lime

3-4 tbsp of peanut butter, creamy or chunky

2 tsp of sambal

1 tsp of fish sauce

½ tsp of oyster sauce

1 tbsp of rice vinegar

½ tsp of sesame oil

2 tbsp of light brown sugar

 

¼ cup chopped cilantro, to finish

 

 

  • Cook rice noodles following package directions.
  • In a large bowl combine the sauce ingredients and whisk vigorously until well combined. Taste and add ingredients as needed (I wound up adding a bit more ginger and crushed red pepper).peanutpeanut3
  • Using a mandolin slicer (or vegetable spiralizer), shred your zucchini and your carrots.peanut2
  • Drain noodles and reserve ¼ cup of cooking liquid.
  • Put noodles back into pot, add shredded vegetables and sauce
  • Using tongs, toss to combine
  • This can be served hot, warm or cold.mealmeal2meal3

 

Leftover sauce can be loosened with more lime juice or water and used as a salad dressing! Store in an airtight container and keep refrigerated.

 

© 2016 by Alexa Mason. All Rights Reserved