Grilled Tequila Lime Chicken with Spinach Cilantro Pesto

Tequila Lime Chicken

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
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 1-3 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 1-3 hours
Grilled Tequila Lime Chicken with Spinach Cilantro Pesto
Votes: 0
Rating: 0
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 1-3 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 1-3 hours
Ingredients
Marinade for the chicken breasts
Servings: people
Units:
Instructions
  1. 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).
  2. In a food processor, add ingredients for the spinach cilantro pesto. Blend until smooth. Set aside.
  3. On a preheated grill, cook chicken breasts and lime halves until done.
  4. Serve over brown rice or pasta of your choice.
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Shrimp and Mango Ceviche

Shrimp and Mango Ceviche

There is not much instruction to this recipe for Shrimp and Mango Ceviche, just a ton of cutting and preparing OR I like to say… “Mise en Place”.

https://en.wikipedia.org/wiki/Mise_en_place

Absolutely zero cooking involved which makes this dish perfect as a quick appetizer for a romantic evening.

Shrimp and Mango Ceviche
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Servings
8 people
Servings
8 people
Shrimp and Mango Ceviche
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Servings
8 people
Servings
8 people
Ingredients
Servings: people
Units:
Instructions
  1. In a large bowl, cut and prepare: shrimp, onion, garlic, tomatoes, jalapeno, Serrano, cilantro, mango. Once you have done that, stir together lightly. Squeeze the orange, lemon, and lime juices in to the shrimp mixture, add the avocado last to prevent it from turning brown. Drizzle the olive oil. Toss with the cumin and salt and pepper to taste.
Recipe Notes

This can be served in a cocktail glass garnished with a slice of lime along with a sprig of cilantro and eaten with a salad fork or in a bowl with tortilla chips on the side.  Yummy!

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