Posts Tagged ‘mexican’

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.


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