Cilantro Lime Chicken with Avocado Black Bean Salsa

Cut the carbs! This is a delicious healthy dish and it tastes so fresh! Gets me in the mood for summer...

Cilantro Lime Chicken 
Marinade
juice of one large lime
a splash of olive oil
a dash of salt and pepper
almost an entire bunch of cilantro, stemmed
4 cloves garlic

Mix in blender or food processor until finely chopped and mixed well.  Marinate 2 chicken breasts, cut into strips, overnight. Place chicken on a bed of sliced red onions in small baking dish (with a lid).  I use about 1/2 of a small red onion.  Pour rest of marinade over chicken and onions.  Bake at 350 degrees until cooked through.

Avocado Black Bean Salsa
5 fresh tomatoes, chopped
2 fresh avocados, chopped
1 small red onion, chopped
1 can black beans
1 can kernel corn
1/2 bunch fresh cilantro, chopped
juice of one lime
salt
minced garlic
chopped jalepeno (optional)

Serve chicken and onions with a side of salsa.  It's a good idea to have some tortilla chips nearby...

Curried Ginger Chicken with Quinoa, Carrots, and Onions

I was a bit nervous about this dish when I made it because the recipe was based entirely on what was in my refrigerator at the time.  However, it turned out amazingly flavorful, moist, and delicious!

Curried Ginger Chicken 
with Quinoa, Carrots, and Onions
1 chicken breast, sliced into 1.5" strips
4-5 carrots, thinly sliced
1 medium onion, sliced
4 tablespoons freshly grated ginger
2 tablespoons hummus
3 teaspoons curry powder
1/2 cup quinoa
1 can chicken broth
1/2 cup water
olive oil

In a small bowl, mix 3 tablespoons ginger, 2 teaspoons curry, hummus, and 1 tablespoon olive oil. Place the onion slices in a small pan. Drizzle with about 1 tablespoon olive oil. Place chicken strips on top of onions. Top chicken with curry mixture.  Bake at 325 degrees, covered, until chicken is cooked (about 25 min).

In a small saucepan, heat chicken broth and water with 1 teaspoon curry and 1 tablespoon ginger. Add quinoa and boil lightly for 10 min.  Add carrots and continue to cook until quinoa is fluffy and excess liquid has evaporated, stirring frequently (about 15 more min).

Serve quinoa and carrot mixture topped with onions and chicken.

Enjoy!