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I’ve really been on a cilantro kick as of late. Sure, I’ve always adored the somewhat sassy herb. But, perhaps it’s my itch for some warm weather that’s drawing me closer to the fresh fragrance and peppery pizzazz of the bright green. I seem to be using it in everything!

Oh, and with some zingy lime juice as well.

I’ve been eating a lot more chicken lately as well. I actually do prefer beef, I think, but the addition of toasted coconut flakes and purple potatoes to this brightly green garnished gourmet beauty definitely lends itself to the juicy torso of a pastured bird.

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Cilantro Lime Chicken

Serves 2

2 large chicken breasts
1 lime, juiced
sea salt and pepper

2 purple sweet potatoes
1-2 Tbs. Kasandrinos Extra Virgin Olive Oil

1 2oz. bag of Go Raw “Lime in the Coconut” chips (lime toasted coconut chips)

1 large bunch of cilantro, chopped

extra sea salt, to taste

Preheat the oven to 425 degrees. Wrap the fancy taters in foil and bake for about 90 minutes, or until soft.
About 35-40 minutes before the taters are done, add the chicken breasts to a glass baking dish, drizzle with lime juice and season with salt and pepper. Cover and bake about 40 minutes.

Remove everything from the oven. Slather the potatoes in the Kasandrinos. Slice the juicy breasts and serve over potatoes, garnished with cilantro and coconut chips. Drizzle with extra Kasandrinos and lime juice, as well as salt, if you’d like.

This is pretty darn amazing.

Maybe instead of wine, this dish should be matched with an ice-cold, salty margarita or a Corona!

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