Cilantro Lime Chicken
I have never met a Mexican dish I didn't like; though I have never tried menudo, some day I need to try it just so I can say I did. But today is not that day. Instead I tried this dish at a hole in the wall Mexican restaurant a couple of miles from my apartment. The concept is simple and has elements that I love - garlic, onion, cilantro and lime. The combination together was surprisingly refreshing and packed with flavor at the same time. I guessed at how they made this dish and was able to recreate it close to how they made it in the restaurant. Inspiration can come from any where, all you have to do is be willing to try something new. That is my philosophy with food - you can't claim you don't like something if you've never actually taken the time to try it. So I decided to wing it with this recipe and it turned out wonderful when paired with basic cauliflower rice, some avocado and fresh chopped cherry tomatoes.
2 chicken breasts, finely sliced
1 small white onion, finely sliced
2 garlic cloves, finely minced
1 bunch of cilantro, washed and coarsely chopped
1/4 cup lime juice (about 1 lime)
2 tablespoons olive oil
salt and pepper to taste
Dry the chicken with a paper towel (this will make it crisp up a little better) and trim off excess fat. Using a very sharp knife, slice the chicken very thinly. Since this is fajita style chicken, you want the chicken to be thinly sliced so it will cook quickly and evenly. Set aside.
Slice the onion thinly, mince the garlic and chop the cilantro. For the cilantro, you can keep the stems on and chop them, or pick off the leaves, it is completely your preference. Squeeze the lime juice using a lime press (this makes so much easier and faster) and set aside in its own little bowl or cup.
Heat the olive oil in a large non-stick skillet over medium heat and saute the onion 2-3 minutes. Turn up the heat to medium high and add the chicken to the pan. Stir constantly to make sure the chicken getting evenly cooked. After 3 minutes, add the garlic, salt and pepper, and drizzle the lime juice over the chicken. Continue to cook for about 4-6 more minutes, until the chicken is completely cooked.
Turn off the heat and add the cilantro. Toss with the chicken around in the pan with a wooden spoon; the heat from the chicken will wilt the cilantro. Serve over cauliflower rice and enjoy!