Din-din tonight will work out just fine because Pesto of any kind is always a winner around here. After you make this, it will be a hit at your house too! The Grilled Tequila Lime Chicken with Spinach Cilantro Pesto is absolutely divine! Super yummy and super healthy but they won’t know what hit ’em.
Grilled Tequila Lime Chicken with Spinach Cilantro Pesto
Prepare chicken breasts by cutting into filets. Arrange in a 9x13 inch glass pan. Stir together marinade ingredients. Pour over chicken coating both sides. Cover and chill for at least 1 hour.
(We began the marinade process directly after lunch so our chicken marinated for 3 hours prior to cooking for dinner).
In a food processor, add ingredients for the spinach cilantro pesto. Blend until smooth. Set aside.
On a preheated grill, cook chicken breasts and lime halves until done.
Caldo de Pollo or Chicken soup with vegetables is always a wonderful way to make the tummy happy. There are a million gazillion ways to make chicken soup with vegetables out there. And I make chicken soup with vegetables about that many different ways too! One thing is for sure, is…this particular recipe is filling and will make your heart and tummy happy. Happy Friday Y’all!!!
In a large 8DOL Dutch Oven, add 1 tbsp. of coconut oil and heat on medium high heat. Add chicken. Stir until brown 5-7 minutes. Add tomato paste & spices, chili flake, oregano, sage, garlic, cumin, salt and pepper.
Add onion, carrots, tomato, squash, potatoes.
Stir until mixed well.
Add chicken broth and water. Stir, cover, and allow to come to a boil. Turn down the heat to Low and simmer for 30 minutes or until the veggies are tender.
Cooking slow and low is always the key to a great soup! Enjoy!