Lime chicken

Tonight's dinner was a case of rounding up the odds and ends. I had three chicken breasts I knew I had to use tonight, several limes that had been laying around for a week and a bunch of rapidly fading cilantro.

I sliced the chicken breasts and placed them in a stainless steel bowl. With a citrus reamer, I squeezed three limes over the chicken, and added a generous sprinkling of cumin, some freshly ground black pepper, three sliced garlic cloves (because I couldn't find the press) and a little coarsely ground kosher salt. I let that sit for 10 or 15 minutes. 

Started my Princess House big griddle heating while I put the rice on: 

3 cups water

1.5 cups rice

1 T. butter

A couple of tablespoons of chopped cilantro. 

I added about a tablespoon of oil to the griddle and poured the chicken on to the hot griddle. I let it cook for several minutes then flipped all the pieces. I flipped them again a few minutes later and then just before the chicken started to brown I added one very thinly sliced onion. When the onions were translucent and the chicken and onions were starting to brown, I lifted the griddle off the stove and sprinkled a couple of tablespoons of chopped cilantro on the chicken. 

With spoon fulls of rice and chicken on the plate, I added a couple of slices of tomato and a couple of slices of avocado for garnish. Beautiful! 

And Steve pronounced it absolutely perfection. Chicken was moist and flavorful and the rice was also great. This one is a keeper.