Labor Day Chili-Lime Chicken

I’ve never posted anything with meat before, but my diet and lifestyle constantly evolve as I read the newest health research, and I think the blog should reflect that. 

Having not cooked or eaten anything flesh-like (other than fish) in several years, the transition was slightly awkward. But now that my taste for it has returned full force (um, bacon? yes thanks) I’ve become a sizzling meat-searing machine, and some of the recipes to emerge from my kitchen lately have been too good not to share. Since I had been preparing meat for Elliott anyway every night, dinnertime is a whole lot easier when I'm not cooking two separate meals.

We finished up Labor Day weekend with a super easy spread of Chili-Lime Chicken, guacamole and roasted veggies. The peppers, onions and zucchini get tossed in olive oil, salt and pepper and go into the oven at 400’ until desired roastness is achieved. The guac is a simple mash of avocado, lime juice, cilantro, salt & pepper. All together, it was a fresh, delicious and satisfying meal.

 CHILI-LIME CHICKEN :: Serves 2

2 skinless, boneless chicken breasts (free range & organic preferred)
juice of 3 limes
3 Tbsp. olive oil
1 large clove garlic, chopped
2 tsp. chili powder
shake or two of cayenne pepper
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
small handful of fresh basil, roughly chopped (cilantro would be a great substitute)
freshly ground black pepper

In a small food processor or blender, combine lime juice through basil until well mixed and emulsified. Add more olive oil if dressing is too thick. Pour over chicken in a large bowl and coat well. Marinate covered, in the fridge, for an hour (or more, if you have time). Grill or bake until cooked through. Serve with roasted seasonal vegetables and fresh guacamole.