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Chimichurri
2 chicken breasts, boneless and skinless
3 cloves garlic, peeled
1 shallot, peeled and quartered
1 chili, roughly chopped
½ cup cilantro
½ cup parsley
¼ cup red wine vinegar
2 tbsp oil
Salt and pepper to taste
In a food processor, add garlic, shallot, chili and herbs. Pulse until finely chopped. Drizzle in red wine vinegar, oil and season with salt and pepper to taste. Place marinade and chicken in a large zipper bag and refrigerate for 20-30 minutes or overnight if possible. Place chicken on a nonstick or parchment lined baking sheet. Bake at 400ºF for 15-20 minutes or until chicken is cooked through.
Enjoy!
Apricot Jalapeño
2 chicken breasts, boneless and skinless
⅓ cup apricot preserve
1 jalapeno, seeds removed and finely minced
1 lemon, juiced
Salt and pepper to taste
In a small bowl, whisk together apricot preserve, jalapeno juice and salt and pepper to taste. Place marinade and chicken in a large zipper bag and refrigerate for 20-30 minutes or overnight if possible. Bake at 400ªF for 15-20 minutes or until chicken is cooked through.
Enjoy!
Tikka
2 chicken breasts, boneless and skinless
1 tsp smoked paprika
1 tsp ground cloves
1 tbsp turmeric
1 tsp cumin
1 tsp garam masala
1 cup plain yogurt
1 lemon, diced (rind on)
3 chilies, sliced
½ tsp ginger, freshly ground
3 garlic cloves, crushed
1 tsp honey (optional)
Salt and pepper to taste
In a small bowl, whisk together spices, yogurt, lemon, chilis and ginger. Season with salt and pepper to taste. Place marinade and chicken in a zipper bag and refrigerate for 20-30 minutes, or overnight if possible. Place on a nonstick or parchment lined baking sheet. Bake at 400ºF for 15-20 minutes or until cooked through.
Enjoy!
Apple Dijon
2 chicken breasts, boneless and skinless ½ cup apple butter
½ cup apple butter
½ cup Dijon mustard
1 tsp thyme
Salt and pepper to taste
In a small bowl, whisk together apple butter, Dijon, thyme and salt & pepper to taste. Add chicken and marinade to a large zipper bag. Refrigerate for at least 20-30 minutes, or overnight if possible. Place chicken on a nonstick or parchment lined baking sheet. Bake at 400ºF for 15-20 minutes, or until chicken is cooked through.
Enjoy!
Coconut Chili Lime
2 chicken breasts, boneless and skinless
1 cup coconut milk
1-2 red chilis, minced
1 lime, zest and juice
1 tbsp honey
¼ cup cilantro stems, chopped
¼ cup cilantro leaves for garnish
In a small bowl, whisk together coconut milk, chilis, honey, lime zest & juice and cilantro stems. In a large zipper bag, add chicken and pour over marinade. Refrigerate for 20-30 minutes or overnight if possible. Place chicken on a nonstick or parchment lined baking sheet. Bake at 400ºF for 15-20 minutes, or until chicken is cooked through. Garnish with fresh cilantro leaves and lime wedges.
Enjoy!
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