#limeandcilantro

[forkfulofflavor]

Grilled Salsa Verde Pepper Jack Chicken Ingredients: 1 1/2 pounds thin-sliced boneless, skinless chicken breasts (about 4 breasts) 12 ounces salsa verde (Trader Joe’s recommended) 3 tablespoons olive oil 2 tablespoons lime juice 1 teaspoon cumin 1 teaspoon salt (or more, to taste) 1 teaspoon freshly ground black pepper 4 slices pepper Jack cheese (or as desired) Fresh cilantro, finely minced (optional, for garnish) Lime wedges (optional, for serving) Directions: In a large zip-top plastic bag, combine the chicken breasts, salsa verde, olive oil, lime juice, cumin, salt, and pepper. Seal the bag and gently mix everything together to evenly coat the chicken. Place the bag in the refrigerator for at least 30 minutes, or up to overnight, to allow the flavors to meld. Lightly oil the grill grates and preheat the grill to medium-high heat. Place the marinated chicken on the grill, close the lid, and grill for about 5 minutes on the first side. Flip and grill for an additional 4 minutes on the other side, or until the chicken is thoroughly cooked. Reduce the heat to medium-low, add a slice of pepper Jack cheese to each chicken breast, close the lid, and let the cheese melt for about 1 minute. Garnish with fresh cilantro and serve with lime wedges if desired. Adjust seasoning with additional salt, pepper, or salsa to taste. Prep Time: 10 minutes | Marinating Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes Kcal: 285 kcal | Servings: 4 servings Grilled Salsa Verde Pepper Jack Chicken brings together a zesty salsa verde marinade, juicy chicken, and creamy, melted pepper Jack cheese for a simple yet mouthwatering dish. The salsa verde infuses the chicken with a tangy, slightly spicy flavor, balanced by a squeeze of lime juice, making it ideal for a flavorful summer dinner. Finished off with melted cheese, this dish is as satisfying as it is easy to prepare. Perfect for grilling season, this chicken can be served as a main course or sliced up for tacos, salads, or grain bowls. The optional cilantro garnish and lime wedges add fresh flavor, making this dish a versatile addition to your recipe repertoire. With minimal prep time, it’s an ideal choice for a quick, delicious meal that captures the vibrant flavors of Mexican cuisine.

[forkfulofflavor]

Zesty Lime Shrimp and Avocado Salad Ingredients: 1/4 cup chopped red onion Juice of 2 limes 1 tsp olive oil 1/4 tsp kosher salt Black pepper, to taste 1 lb jumbo cooked shrimp, peeled and chopped 1 medium tomato, diced 1 medium hass avocado, diced (about 5 oz) 1 jalapeño, seeds removed and diced fine 1 tbsp chopped fresh cilantro Directions: In a small bowl, combine the chopped red onion, lime juice, olive oil, salt, and pepper. Let it marinate for at least 5 minutes to soften the onion flavor. In a large bowl, combine the chopped shrimp, diced avocado, tomato, and jalapeño. Add the marinated onions and cilantro to the large bowl, then gently toss all ingredients together. Adjust salt and pepper to taste. Serve immediately and enjoy this fresh, zesty salad. Prep Time: 10 minutes | Total Time: 15 minutes Kcal: 220 kcal per serving | Servings: 4 servings Zesty Lime Shrimp and Avocado Salad is a refreshing and vibrant dish packed with fresh flavors. This salad combines succulent shrimp with creamy avocado, juicy tomatoes, and a bit of heat from finely diced jalapeño, all brought together with a tangy lime and cilantro dressing. The marinated red onions add a mild sweetness and a slight crunch that balances beautifully with the zesty lime and creamy avocado. Perfect for warm weather or a light, nutritious meal, this salad is quick to prepare and full of wholesome ingredients. Serve it as a standalone dish or as a flavorful topping for greens or tostadas. With its colorful presentation and balanced flavors, this Zesty Lime Shrimp and Avocado Salad is sure to become a go-to favorite for seafood and avocado lovers alike.

[kategeckos]

Juicy grilled chicken infused with zesty lime and aromatic cilantro, perfect for a quick and flavorful meal.

Ingredients: 4 chicken breasts. 1/4 cup fresh lime juice. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: In a bowl, combine lime juice, cilantro, garlic, olive oil, cumin, paprika, salt, and pepper to make the marinade. Place chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Ensure chicken is evenly coated, then seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-7 minutes per side, or until cooked through and juices run clear. Remove chicken from grill and let it rest for a few minutes before serving. Serve hot, garnished with additional chopped cilantro if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Hair Recipe

[mackenbrose]

This grilled corn and black bean salad is a tasty and colorful dish that is great for summer parties. It's packed with the smokey flavor of grilled corn, the earthy richness of black beans, and the freshness of lime and cilantro. You can also add diced avocado to make it creamier and give it more flavor. People love this salad, whether it's a side dish or the main course.

Ingredients: 2 ears of corn, grilled and kernels removed. 1 can 15 oz black beans, drained and rinsed. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons fresh lime juice. 1 teaspoon cumin. Salt and pepper to taste. 1/2 teaspoon chili powder optional. 1 avocado, diced optional.

Instructions: Start by putting the corn on a hot grill and turning it every so often for about 10 minutes, or until the kernels are charred and soft. Take it off the grill and let it cool down. After the corn has cooled, use a sharp knife to carefully cut the kernels off the cobs and put them in a large salad bowl. The grilled corn should be in a bowl. Add the black beans, diced red bell pepper, finely chopped red onion, and chopped fresh cilantro. Put the cumin, salt, pepper, chili powder, and fresh lime juice in a different small bowl. Use a whisk to mix them together. Pour the dressing over the salad ingredients in the bowl, and then gently toss everything together. If you want to, add diced avocado to the salad and mix it again gently. If you think it needs more salt, pepper, or lime juice, taste it and make the necessary changes. If you want, you can top the Grilled Corn and Black Bean Salad with extra cilantro before serving it cold. Enjoy your tasty and refreshing salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cyne 59 Productions

[spicerart]

This grilled corn and black bean salad is a tasty and colorful dish that is great for summer parties. It's packed with the smokey flavor of grilled corn, the earthy richness of black beans, and the freshness of lime and cilantro. You can also add diced avocado to make it creamier and give it more flavor. People love this salad, whether it's a side dish or the main course.

Ingredients: 2 ears of corn, grilled and kernels removed. 1 can 15 oz black beans, drained and rinsed. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons fresh lime juice. 1 teaspoon cumin. Salt and pepper to taste. 1/2 teaspoon chili powder optional. 1 avocado, diced optional.

Instructions: Start by putting the corn on a hot grill and turning it every so often for about 10 minutes, or until the kernels are charred and soft. Take it off the grill and let it cool down. After the corn has cooled, use a sharp knife to carefully cut the kernels off the cobs and put them in a large salad bowl. The grilled corn should be in a bowl. Add the black beans, diced red bell pepper, finely chopped red onion, and chopped fresh cilantro. Put the cumin, salt, pepper, chili powder, and fresh lime juice in a different small bowl. Use a whisk to mix them together. Pour the dressing over the salad ingredients in the bowl, and then gently toss everything together. If you want to, add diced avocado to the salad and mix it again gently. If you think it needs more salt, pepper, or lime juice, taste it and make the necessary changes. If you want, you can top the Grilled Corn and Black Bean Salad with extra cilantro before serving it cold. Enjoy your tasty and refreshing salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cyne 59 Productions

[mydrunkkitchen]

Bucks Youth

[oprionet]

This grilled corn and black bean salad is a tasty and colorful dish that is great for summer parties. It's packed with the smokey flavor of grilled corn, the earthy richness of black beans, and the freshness of lime and cilantro. You can also add diced avocado to make it creamier and give it more flavor. People love this salad, whether it's a side dish or the main course.

Ingredients: 2 ears of corn, grilled and kernels removed. 1 can 15 oz black beans, drained and rinsed. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons fresh lime juice. 1 teaspoon cumin. Salt and pepper to taste. 1/2 teaspoon chili powder optional. 1 avocado, diced optional.

Instructions: Start by putting the corn on a hot grill and turning it every so often for about 10 minutes, or until the kernels are charred and soft. Take it off the grill and let it cool down. After the corn has cooled, use a sharp knife to carefully cut the kernels off the cobs and put them in a large salad bowl. The grilled corn should be in a bowl. Add the black beans, diced red bell pepper, finely chopped red onion, and chopped fresh cilantro. Put the cumin, salt, pepper, chili powder, and fresh lime juice in a different small bowl. Use a whisk to mix them together. Pour the dressing over the salad ingredients in the bowl, and then gently toss everything together. If you want to, add diced avocado to the salad and mix it again gently. If you think it needs more salt, pepper, or lime juice, taste it and make the necessary changes. If you want, you can top the Grilled Corn and Black Bean Salad with extra cilantro before serving it cold. Enjoy your tasty and refreshing salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Cyne 59 Productions

[mariabala]

A zesty and flavorful gluten-free side dish made with fresh cilantro and lime juice.

Ingredients: 2 cups cooked white rice. 1/4 cup chopped fresh cilantro. 2 tablespoons lime juice. 1 teaspoon lime zest. Salt to taste.

Instructions: Put cooked white rice, chopped cilantro, lime juice, and lime zest in a large bowl. Mix the ingredients together well until they are spread out evenly. Taste and add salt, then mix again. As a side dish or as a base for your favorite Mexican dish, serve hot.

Prep Time: 5 minutes

Cook Time: 15 minutes

Flying Anne