Grilled Taco Chicken Bowls with a Corn Avocado Salsa @chelseasmessyapron . Serves 4 . Ingredients Grilled Chicken 1 1/2 pounds boneless skinless chicken breasts 1/4 cup + 2 tablespoons olive oil, separated 4 large juicy limes (1/2 cup lime juice + lime zest), separated 2 teaspoons minced garlic 3 teaspoons ground cumin, separated 1/2 teaspoon paprika 1 1/4 teaspoon chili powder Salt and pepper Grilled Corn and Avocado Salsa 4 ears sweet corn Olive oil, salt and pepper 2 large ripe avocados, diced 1 small red onion (or half of a large one), diced 1 small red bell pepper, diced 1/3 cup fresh cilantro, finely chopped 1 tablespoon minced garlic 1/4 teaspoon crushed red pepper flakes, optional Optional: serve over rice or quinoa (I like to add lime juice and cilantro to the rice!) . Instructions Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside. In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove about 2-3 tablespoons of the mixture and reserve for later. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill. Remainder recipe on her blog. Please click the link on her bio to get full recipe due to space limitation.

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Easy Recipesのインスタグラム(cookinwithmima) - 9月1日 13時25分


Grilled Taco Chicken Bowls with a Corn Avocado Salsa @chelseasmessyapron
.
Serves 4
.
Ingredients
Grilled Chicken
1 1/2 pounds boneless skinless chicken breasts
1/4 cup + 2 tablespoons olive oil, separated
4 large juicy limes (1/2 cup lime juice + lime zest), separated
2 teaspoons minced garlic
3 teaspoons ground cumin, separated
1/2 teaspoon paprika
1 1/4 teaspoon chili powder
Salt and pepper
Grilled Corn and Avocado Salsa
4 ears sweet corn
Olive oil, salt and pepper
2 large ripe avocados, diced
1 small red onion (or half of a large one), diced
1 small red bell pepper, diced
1/3 cup fresh cilantro, finely chopped
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes, optional
Optional: serve over rice or quinoa (I like to add lime juice and cilantro to the rice!)
.
Instructions
Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.
In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove about 2-3 tablespoons of the mixture and reserve for later.
Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours.
Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill.
Remainder recipe on her blog. Please click the link on her bio to get full recipe due to space limitation.


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