Jeff is out of town for a few days so dinner prep is all on me. Not a big deal but I needed to have something in mind before I headed home last night. We had a few avocados in the fridge that I wanted to use up along with some cilantro. This is what I came up with.
Mexican Inspired Chicken Bites
2 boneless skinless chicken breasts cut into roughly 1 inch pieces
juice of 1 lime
1 tablespoon honey
1/2 small red onion, diced
1 small handful cilantro, diced
1 tiny (think child sized, Peter got it from the garden for me) handful oregano, diced
1/2 jalapeno, seeded and diced (also from our garden)
1/4 tsp garlic powder (not garlic salt)
1/2 teaspoon cumin seeds, crushed roughly in your hand
1/2 teaspoon coriander seeds, smashed roughly with the back of a knife (I was too lazy to take out the mortar and pestle and really crush them)
freshly ground pepper to taste
1 tablespoon olive oil
- Place all ingredients except olive oil and chicken in a bowl. Mix well. Add the chicken pieces and let marinate for 5 – 10 minutes.
- Heat oil in a medium saucepan over medium heat. When the oil is hot add the chicken one piece at a time. Be sure to leave room between pieces. I did it in two batches to prevent overcrowding.
- Let the chicken brown before turning. It should only take a few minutes per side. When cooked through on both sides, remove to a platter or bowl and repeat with remaining chicken. Discard any remaining marinade.
- When the second batch is done, add the first batch back to the pan and reheat it gently for a few minutes.
- I served this with rice and pigeon peas, sauteed golden beets, and super simple guacamole.
Super Simple Guacamole
Smash up one avocado with the back of a fork and mix until smooth and creamy. Add one chopped tomato (from our garden). I did not seed it this time but mixed the liquid from the tomato in and it really added to the creaminess of the guacamole. Season with salt and pepper.