2 medium Avocados, very ripe, peeled and seeded
1/8 cup Lime juice
1 tb Cilantro, fresh, minced
1 tb Tomato Salsa
1 clove Garlic, sliced in half
1/2 tsp Jalapeno pepper, minced
1/8 tsp Cumin
1/8 tsp Salt
1/8 tsp Black pepper
Rub the entire inside of a medium wooden bowl with the cut side of a garlic clove half. Mince the garlic and add to bowl along with the avocado. Mash the avocado with a fork until creamy. Add the lime juice, cilantro, salsa, jalapeno, cumin, salt and pepper to bowl and stir everything into the avocado. Serve immediately.
To store leftovers, flatten the top with a spoon, squeeze some lime juice over the top, then cover with plastic wrap, making sure no air gets trapped between the guacamole and the plastic.
makes 8 servings.
So much flavor, you won’t mind a bit that it’s also lower in fat and calories than many other marinated chicken recipes.
Serve with Fresh Tomato Salsa and Traditional Guacamole or Fruity Guacamole. Fabulous with a small side salad. For a bigger meal, serve also with Spanish Rice.
1/3 cup Lime juice
1/8 cup Tamari (soy) sauce, low sodium, gluten-free
1/4 cup Wine, white
1 taplespoon Olive oil
1/2 teaspoon Chili powder
1/2 teaspoon Cumin, ground
1/2 teaspoon Coriander, ground
3 cloves Garlic, minced
1 teaspoon Honey
1/3 teaspoon Thyme, dried (or 1 tsp fresh, minced)
1/8 cup Cilantro, fresh, minced
6 each Chicken breasts, boneless and skinless, 4-5 ounces each
Mix lime juice, Tamari, olive oil, chili powder, cumin, coriander, garlic, honey, wine and thyme well in a large bowl. Put chicken breasts in shallow pan with marinade mix and refrigerate for at least 3 hours. Reserve marinade.
Heat grill. Pour reserved marinade into small saucepan and bring to a boil. Simmer a few minutes to reduce slightly and make a sauce. Grill chicken breasts, occasionally basting with some of the sauce, until internal temperature reaches 165 degrees.
Add cilantro to sauce. Serve each breast with a teaspoon or two of the sauce.