This was dinner tonight and the kids LOVED it!
Garlic Lime Chicken
(recipe from McCormick & Co)
1 tsp. McCormick minced garlic
1 tsp. McCormick minced onion
3/4 tsp. McCormick Ground Cumin
3/4 tsp. McCormick Oregano Leaves
1/2 tsp. McCormick Cilantro Leaves
1/2 tsp. McCormick Coarse Ground Black Pepper
1/4 c. lime juice
1/4 c. orange juice
1/2 tsp. salt
2 Tbsp. olive oil
1 1/2 lbs. boneless skinless chicken breasts
Combine all ingredients except for the chicken in a large plastic bag. Shake or knead to mix well; add chicken and refrigerate 30 minutes or longer to marinade.
I baked the chicken in a 350 degree oven for about 20 -25 minutes. (? - probably depends on the size of the breast halves)
The original recipe is actually for fajitas. It calls for you to cut up the chicken into strips and cook on the stove top with bell pepper and onion. Serve in tortillas. Instead I baked three large breast halves.
Lime Cilantro Rice
2 cups water
1 Tbsp. butter
1 cup long grain white rice
1 teaspoon lime zest
2 Tablespoons fresh lime juice
1/2 cup chopped cilantro
Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.