ZESTY LIME CHICKEN RECIPE RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
• Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.

Steps:

• Pound the thicker end of the chicken breast with a mallet to make it even with the thinner end.
• Combine the juice of 1 lime, lime zest, olive oil, 1/4 cup of the cilantro finely chopped, garlic and salt to a large glass or ceramic container with a lid, or a gallon size freezer bag.
• Coat the chicken well on both sides and marinate in the refrigerator at least 1 hour or as long as overnight, the longer the better, turning halfway.
• When ready to cook, oil a grill or grill pan over medium to medium-high heat.
• Grill about 5 minutes on each side, or until charred and cooked through in the center.
• Remove and set aside on a platter and squeeze the remaining lime over the chicken. Garnish with the remaining fresh cilantro.
• Air Fryer Directions: