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Honey lime chicken and plaintains

June 14, 2016

Back it is to my wifely duties. 

I’ve got a hungry hubby to feed. A very hungry one 😉

I picked up some groceries from The Boy’s Market for the week. 
On the menu: cilantro honey lime grilled chicken, fiesta black bean salad and sweet plaintains
After all of the Italian food we’ve been eating for the past two weeks (eating ALLLL the pizza), we were hungry for a different cuisine. 

Cilantro Honey Lime Chicken:

Butterfly 3 chicken breasts

In a ziplock bag drizzle olive oil, finely chopped cilantro, the juice of one lime, garlic powder, salt & pepper on top on the chicken. 

Marinate for atleast 3 hours.

Heat a grill pan on medium high heat. Spray with cooking spray or spread olive oil so the chicken doesn’t stick to the pan. 

Once the pan is hot, place the chicken on and let it cool for 6 minutes. Flip. Cook for another 5 minutes. Drizzle honey.

Let the grilled chicken sit on a cutting board for a few minutes before slicing to keep the juices from running out.

For the plaintains, I usually get a super dark, almost black plaintain but they didn’t have any at the store. The darker the outside skin, the sweeter the fruit will be. 

Slice plaintain on an angle. 

Heat a few tablespoons of coconut oil in a deep pan on medium heat. 

Cook plantains on one side. Flip and sprinkle sugar if you desire more sweetness. 

I used stevia

Flip again. 

Take a sip of wine. (Yes, that is part of the recipe 😉

And wear a silly apron.

Purchased on our trip to Florence

Sprinkle with salt when they are finished cooking. 

Dinner is served = happy hubby 

For my fiesta black bean salad recipe check out my Instagram @whineandwit or message me! And for some video recipes follow me on snapchat.
Have a fabulous day!
Cheers! xxJ

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