Cilantro Citrus Chicken onion 1 bunch fresh cilantro leaves (or fresh oregano) 1 bunch fresh parsley leaves juice of 1 orange juice of 1 lemon juice of 1 lime 1 tablespoon olive oil 2 garlic cloves 6 boneless, skinless chicken breasts (or a cut-up chicken) 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper Cooking spray To serve: fresh lime wedges
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Vegan version: cooked 3 cups rice with vegan chicken broth in pressure cooker with all herbs and spices, 1 red bell pepper, 1 red onion, and 2 cans chickpeas. Cooked lemon and orange juice with zest on stovestop with cornstarch to thicken, and stirred into rice and chickpeas when done.
Chicken Piccata - original recipe from epicurious march 1998 recipe. Let the floured chicken stand so flour doesn't fall off when frying. No egg! After chicken, sauté shallots and garlic, add wine, broth and juice, boil, then flour butter mixture until thickened. Add capers and more butter and parsley. Delish!