Wednesday, August 16, 2006

Cilantro Lime Chicken and Corn Salsa

This was a super easy dinner I made by marinating a package of chicken breasts in a Ziploc gallon bag overnight. I just put the chicken in with a liberal amount of olive oil, plenty of salt, pepper, the juice of three limes, and chopped cilantro and a little mexican seasoning. I smooshed them around in there until the oil and juice were mixed, then I grilled them up the next day.

The corn is from Market Day. I nuked it, then salted it and added some salsa and chopped raw red pepper. I added more lime juice and served it close to room temperature.

I love those dinners you can be half-dead to make. Friggin' sweet!

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