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Cilantro Lime Grilled Chicken with Avocado Salsa

July 21, 2016  |  Dinner, Recipes  |  No Comments
Cilantro Lime Grilled Chicken with Avocado Salsa - moist tender chicken in a honey lime basting sauce, served with Avocado Salsa | LunchingDaily.com

Moist-tender chicken grilled in a honey lime basting sauce, resulting in a fabulous glaze that makes me crave this simple, but oh so flavourful dinner, all-the-time. Using common ingredients, found at your local grocery store or local market, this Cilantro Lime Grilled Chicken with Avocado Salsa is perfect for an easy weeknight meal or a weekend barbeque with friends.

With a few make ahead steps, this dinner comes together quickly and easily, so you can get dinner on the table quickly on those busy weeknights, those lazy days of summer, or so you can simply spend more time with your guests.

Cilantro Lime Grilled Chicken with Avocado Salsa - moist tender chicken in a honey lime basting sauce, served with Avocado Salsa | LunchingDaily.com

Salting the chicken ahead of time is what makes this chicken so moist and tender, so I highly recommend doing it the night before or first thing in the morning, it is absolutely worth planning ahead for. Plus, I love that I have the option for a few make ahead steps, that can be done at the same time that I am salting the chicken – like making the basting sauce and prepping everything for the grilled corn. With a few of these steps out of the way, getting dinner ready is just a matter of grilling up the chicken and corn, and tossing the salsa together.

This Cilantro Lime Grilled Chicken with Avocado Salsa recipe is truly a favourite family dinner in our house. I hope it becomes a favourite in your home too.

Cilantro Lime Grilled Chicken with Avocado Salsa - moist tender chicken in a honey lime basting sauce, served with Avocado Salsa | LunchingDaily.com

Debbie:)

Cilantro Lime Grilled Chicken with Avocado Salsa
 
Prep time
Cook time
Total time
 
Salting the chicken ahead of time makes for moist-tender chicken. Ideally I like to do this the night before or the morning of the day I plan on cooking the chicken, but even 20 minutes or so, while preparing some of the other ingredients or setting the table can make a difference. The basting sauce is tangy and sweet and creates a delicious glaze on the chicken as it cooks.
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • Chicken
  • 2 lbs boneless, skinless, chicken breasts
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup honey
  • 1 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 lime, zest and juice (about 2 tablespoons)
  • 1 tablespoon finely chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
Salsa
  • 2 avocados, ripe but still firm, diced
  • 3 roma tomatoes, diced
  • 1/4 cup diced red onion
  • 1/2 cup loosely packed cilantro, chopped
  • 1 lime, zest and juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
Grilled Corn w/Garlic Lime Butter
  • 4 cobs of corn, husked
  • 1/2 cup (1 stick/8 tablespoons) butter, softened
  • 1 garlic clove, minced
  • 1/2 lime, zest and juice
  • salt
Instructions
  1. Prepare the chicken: Pat chicken dry with paper towels, place between two sheets of plastic wrap or parchment paper and using the flat side of a meat mallet, pound the thicker parts of the chicken to even thickness. Lay chicken on a rack placed on a rimmed baking sheet and sprinkle salt evenly over both sides of all chicken pieces. Refrigerate (uncovered) for up to 24 hours, the longer the better, but even half an hour will make a difference. (Note 1)
  2. Prepare the basting sauce: In a small bowl or measuring cup, mix together the honey, oil, soy sauce, zest and juice of 1 lime, cilantro, garlic and crushed red pepper. (Note 1)
  3. Prepare the corn: center corn on a large sheet of heavy duty aluminum foil. Bring up sides, double fold top and ends to seal, making one large foil packet and leaving room for heat circulation inside. (Note 1)
  4. Preheat grill for medium high heat, and lightly oil grate.
  5. Grill the corn and chicken: Place chicken on one side of preheated grill and corn packet on other side, close lid and grill for 5 minutes, turn and baste chicken, close lid and cook for another 5 minutes, turn and baste chicken again. Turn corn. Continue to baste and turn chicken frequently until no longer pink inside and juices run clear (165°F on a meat thermometer).
  6. Meanwhile prepare the salsa: in a medium size bowl, mix together the avocado, tomatoes, onion, cilantro, zest and juice of 1 lime, salt and pepper. Set aside.
  7. Prepare the garlic lime butter: In a small bowl whisk together until smooth, the butter, garlic, zest and juice of 1/2 lime. (Notes 1 & 2)
  8. To serve: Place chicken and corn on a serving plate, top chicken with avocado salsa, brush corn with garlic lime butter and sprinkle with salt. Garnish with cilantro and lime wedges, if desired.
Notes
Note 1: Steps 1, 2, 3 & 7 can all be done ahead. I usually do all of these steps at the same time, either the night before or first thing in the morning, whichever is more convenient, making dinner prep that much easier. Simply refrigerate the corn in the foil packet, cover and refrigerate the basting sauce and garlic lime butter. Bring the butter to room temperature before serving or follow Note 2 below and serve butter cut into discs.

Note 2: You will not need all of the garlic lime butter, simple cover and refrigerate the extra for another use. Or if you want to get fancy, spoon the extra along the center of a piece of plastic wrap. Roll up and twist the ends to secure. Refrigerate until firm and slice into discs to serve.

 

1 Lunch + 2 Snacks #133

July 7, 2016  |  1 Lunch + 2 Snacks  |  No Comments
1 Lunch + 2 Snacks #133 - a days worth of delicious, easy, healthy & fun, kid friendly lunch and snack ideas, with a few tips & tricks thrown in here and there. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

With summer holidays in full swing and more relaxed schedules already being enjoyed, I have to admit that a little (actually a lot;) of laziness has set in on my part, when it comes to planning meals. With a more laid back schedule, comes a more relaxed attitude and all that hustle and bustle that happens throughout the school year starts to slow.

This is a good thing, it’s one of the things I love about summer, but the reality is we still need to eat, so here are a few things that keep me from getting “stuck” during the summer months (the bonus is they work all year round too!)

Purple Smoothie Bowls with Greek Yogurt & Cinnamon Croutons - Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Purple Smoothie Bowls with Greek Yogurt & Cinnamon Croutons // Frozen fruit comes to the rescue as a quick snack, a frozen treat or a healthy desert.

Summer is a great opportunity to freeze fresh seasonal fruit to have all year round. And with all that fresh fruit available, you might not be thinking about actually using frozen fruit, but on a hot summers day or evening, having frozen fruit in the freezer (whether you freeze it yourself or buy it frozen), to quickly turn into frosty treats is especially satisfying.

These smoothie bowls were made using our favorite Purple Smoothie recipe, but I made them extra thick by starting with only 3/4 of the juice and adding only enough to be able to blend. Then I topped them with a spoonful of greek yogurt and a few cinnamon croutons. Making them extra thick turns them into a delicious frozen summer treat that can be enjoyed as a breakfast, snack or dessert.  Put the straw aside though, because these smoothie bowls will require a spoon.

To freeze the fruit, simply prepare the fruit as you would eat it – peel, slice, pit, chop or for small berries leave them whole, spread them out on a baking sheet and pop them in the freezer until frozen. Once frozen, transfer them to freezer bags until needed.

Fish Sliders with Yogurt Tartar Sauce. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Fish Sliders with Yogurt Tartar Sauce // Super easy, slightly spicy fish sliders made in minutes, using leftovers from dinner.

I always, always, make extra meat at dinner. Always! It’s one of my best tips and is my personal favorite time saver in the kitchen. It works especially well during the lazy days of summer, when it’s getting close to dinner and all of a sudden you think, what are we going having for dinner?

These fish sliders were made using leftovers from the Fish Tacos we had for dinner the night before. Which means they were super quick and easy, because all of the cooking has already been done. I topped each mini pita (those things are soooo handy for appetizers, lunches, snacks…I highly recommend keeping some in your freezer) with a few spinach leaves, half a fish fillet, a slice of tomato and some homemade yogurt tartar sauce. You could also use the lime yogurt from the fish tacos, if you have any leftover:)

To make the yogurt tartar sauce: mix together 1 cup greek yogurt, 3 tablespoons chopped gherkins, 1 tablespoon chopped capers (optional), zest of 1/2 lemon, 1 tablespoon lemon juice. Refrigerate any leftovers.

Black Bean Nachos with 5 Minute Salsa & Cheater Guacamole. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Black Bean Nachos with 5 Minute Salsa & Cheater Guacamole // With a few staples from the fridge, pantry and freezer and one or two items added to your grocery list, these nachos can come in handy, “just in case”.

Whenever I go grocery shopping in the summer, I like to add a few things to my list that I can have on hand “just in case”. Just in case we have guests drop by, just in case we have to feed a group of kids, just in case we don’t feel like making dinner…you know?

With a few pantry and fridge staples and maybe a few extras, I can whip something up last minute. These black bean nachos are perfect for that. For the nachos – whole wheat pitas (I can keep on hand in the freezer), a can of black beans (I can keep on hand in the pantry), cheese (always in the fridge). For the salsa & guacamole – most of the items are in our pantry, fridge or on our grocery list each week anyway, and a few (like the jalapeno) I add “just in case”.

To make the nachos, I brushed one side of each of the pitas with olive oil and sprinkled on some salt. Then I stacked the pitas and cut them into 12 wedges each, spread them out on a baking sheet or two and baked them in a 375°F oven for 10 minutes, turning halfway through, until golden and crispy. Then I topped the chips with shredded cheese (I like cheddar or Monterrey jack), sprinkled on some canned black beans (drained and rinsed) and pop the baking sheet under the broiler for a few minutes until the cheese is just melted. I served them with 5 Minute Salsa & Cheater Guacamole.

Happy lunching (and snacking:)

Debbie.

1 Lunch + 2 Snack #133 - lunch and snack ideas for kids and their families. For hundreds more delicious, easy, healthy & fun kid friendly lunch and snack ideas visit LunchingDaily.com

1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids Monday to Friday, along with a few tips & tricks thrown in here and there. For more posts in this series click here. If you would like to see my lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)

Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing

June 28, 2016  |  Dinner to Lunch, Recipes  |  No Comments
Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

These Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing are not only delicious and nutritious, they are also super fast and easy to make, because they are made using leftovers from dinner. Leftovers from our Fish Tacos with Coleslaw and Lime Yogurt dinner, that I served with a side of quinoa.

Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

I know a lot of people don’t like leftovers, they have definitely been given a bad rap over the years, but I love them. LOVE them!!! I think one of the main reasons people don’t like leftovers, is because they re-serve them the same way they were served the first time. Just reheated.

But I don’t look at leftovers as the same meal, again. I look at leftovers as ingredients for a new meal, usually lunch, mostly lunch. It is by far the easiest way for me to get lunch on the table (or in a lunch box) and ensures my family is getting a healthy, homemade lunch with very little time and effort.

Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

When it comes to making lunch from leftovers, I always look at the dinner and lunch as a team, they work together, so I need to think about lunch, while I’m making dinner.

In order to have enough leftovers, to make two Spicy Taco Lunch Bowls with Avocado Lime Dressing for lunch, here’s what I did at dinner:

  1. Cooked 1 cup of dried quinoa, according to the package directions (which made 3 cups, cooked), as a side to go along with our fish taco dinner. Once cooked, I tossed the quinoa with 1 tablespoon of chopped cilantro, the juice of 1/2 lime and seasoned it with salt & pepper to taste. Then I set aside 1 1/2 cups and served the remaining amount for dinner.
  2. Cooked 2 extra fish fillets (around 4 oz each, for a total of 1 1/2 lbs cooked at dinner), and set them aside to cool, while we ate dinner. Note: there is plenty of seasoning to do this.
  3. Doubled the Lime Yogurt recipe, set aside 1/2 cup and served the rest for dinner.
  4. Set aside 1 1/2 cups of coleslaw and served the rest for dinner.

To be honest, my family loves the fish taco recipe, so much, that I almost always double the amount of fish that I cook. The leftovers keep well, in the fridge, for a few days and they always get eaten. These lunch bowls are a terrific way to use up those leftovers, but the fish also adds a ton of flavour when added to soup too, like this Fish and Corn Chowder.

Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

If I’m packing these lunch bowls for work or school lunches, I usually whip up the dressing right after dinner (or sometimes while I’m making dinner), pack two lunch containers with the quinoa and then add the coleslaw and fish in the morning. And just like that lunch is made, in a matter of minutes.

Using leftovers to make lunch really is an amazing way to save a huge amount of time in the kitchen, while at the same time serving delicious, home cooked lunches. I hope you give these lunch bowls a try and more importantly see leftovers for all that they can be.

Happy Lunching:)

Debbie.

Spicy Fish Taco Lunch Bowls with Avocado Lime Dressing | LunchingDaily.com

Fish Taco Lunch Bowls with Avocado Lime Dressing
 
Prep time
Total time
 
Author:
Serves: 2 servings
Ingredients
Avocado Lime Dressing:
Fish Taco Bowls:
Instructions
  1. For the dressing: to a food processor, with the motor running, drop the garlic clove through the small feed tube until finely chopped. Remove lid, scoop out the avocado and add it to the bowl of food processor along with the lime yogurt, salt and pepper. Process until smooth.
  2. For the fish taco bowls: divide the quinoa between 2 bowls or lunch containers. Top each with half the coleslaw and one fish filet broken into bite size pieces. Drizzle each with Avocado Lime Dressing or add some dressing to two leak proof salad dressing containers, packing one along with each lunch and topping just before eating.
  3. Serve with fresh cilantro, lime wedges and remaining avocado half, sliced, if desired.

 

1 Lunch + 2 Snacks #132

June 2, 2016  |  1 Lunch + 2 Snacks  |  No Comments
1 Lunch + 2 Snacks #132 - a days worth of delicious, easy, healthy & fun, kid friendly lunch and snack ideas, with a few tips & tricks thrown in here and there. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

With summer holidays fast approaching or already here for some, the lazy days of summer are upon us. I don’t know about you, but once the summer months arrive, I find myself saying “we’ll figure something out” more and more, when it comes to meal times. Having a few strategies for getting quick and easy healthy meals to the table when you’d rather be enjoying the summer weather, when the kids are cranky and need to eat now (because you were enjoying the summer weather), or when the groceries are low (because you were enjoying the summer weather), can go a long way in actually “figuring something out”, throughout the carefree days of summer.

Rise and Shine Blueberry Oatmeal Muffins. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Rise & Shine Blueberry Oatmeal Muffins // A double batch of muffins can save the day in so many ways.

It’s funny, baking is one of those things that I always dread a little, I’m not even sure why, because making a double batch of muffins always pays back in spades. These muffins made for a great, super fast snack served warm with some cream cheese and clementines, plus they were packed in school lunches, and made a quick breakfast or two. I was even able to freeze half, to do it all again another week. You can even pop a frozen muffin in a school or camp lunch and it will be ready to munch on in an hour or so.

The recipe for these Rise and Shine Blueberry Oatmeal Muffins is from The Foodie Physician and was a big hit with the toddlers, the teens and the adults. When I look for muffin recipes, I look for whole grains and no refined sugar, but I have also come to learn that often I can just use whole wheat flour and sub in honey or maple syrup for refined sugar, which is exactly what I did here, I used all whole wheat flour and 3/4 cup of honey. Now the results aren’t always going to be exactly the same, but so far I’ve never had a muffin turned down because of it:)

Tuna Melts with Apple and Cheddar. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Tuna Melts w/Apple & Cheddar // Lunches made with staples, that are kept on hand almost all the time, are perfect when you have to pull something together and the cupboards are running bare;)

It’s nice to have a few lunches that you can pull together with items that are almost always in the pantry, fridge or freezer. We keep a few baguettes in the freezer all the time, because they are so versatile. Nuts, seeds and dried fruit fill jars in our pantry, not always the same ones, but always a few. Canned tuna is a staple in our pantry, as well as cheese in the fridge and apples – always!

Which makes this a great fall back lunch for when the groceries are running low. Not to mention it’s an all time favourite. I just sliced the baguette into 1/4 inch slices, laid the slices on a baking sheet, topped them with tuna mixed with a bit of mayonnaise (I’ve also skipped the mayo and mixed the tuna with lemon juice and pepper), then a few slices of cheese.

It only takes a few minutes under the broiler, to melt the cheese and crisp up the edge of the baguette, then I pull them from the oven and top them with sliced apples. The apples make all the difference. I have had many kids who did not like tuna melts, start eating them when topped with cheddar and apple.

Tortellini and Veggie Skewers with Pea Pesto Dip. Get more ideas & inspiration for family friendly, kid approved lunches & snacks at LunchingDaily.com

Tortellini & Veggie Skewers w/Pea Pesto Dip // Using leftovers for lunch is absolutely my favourite strategy for saving time in the kitchen and for this snack (which could also be a lunch) I did just that.

You know what I love about this snack (that could also be a lunch)? It all came from leftovers. The tortellini from a pasta dinner, the veggies from salad prep the night before and the pea pesto from a salmon dinner that I made another week and froze half the pesto. The other great thing is you really don’t need much if you want to make a school or camp lunch. If you only have a tablespoon of pesto leftover, use it for a dip. If you only have a few tortellini leftover, skewer them along with veggies to make them go further.

Whenever I make skewers for the kids, I only make one or two, then I serve or pack more skewer ingredients on the side and let the kids make more on their own, using the same skewers. This works out perfectly because it means I’m not spending time making a ton of skewers and because the kids love making their own.

You know what else I love about this snack? The kids loved it! They loved it because it was fun, and tasty, and colourful and interactive and not just boring leftovers.

Happy lunching (and snacking:)

Debbie.

1 Lunch + 2 Snack #132 - lunch and snack ideas for kids and their families. For hundreds more delicious, easy, healthy & fun kid friendly lunch and snack ideas visit LunchingDaily.com

1 Lunch + 2 Snacks is where I share the healthy, kid friendly lunch and snacks, that I serve the kids Monday to Friday, along with a few tips & tricks thrown in here and there. For more posts in this series click here. If you would like to see my lunch and snack ideas in real time, you can follow me on Instagram where I post them as they happen:)