Cilantro Lime Chicken

I suppose I should just jump in with a recipe!

Tonight's dinner: Cilantro Lime Chicken with Roasted Vegetables

(Sorry for the photo quality, was taken on my phone)

I wanted something pretty simple with some bite to it, that was fairly healthy.  A dose of the winter holidays always throws me back onto counting Weight Watchers points, so this is a diet-friendly dish that is both healthy and hearty.

Cilantro Lime Chicken

Ingredients:

4 boneless chicken breasts

2 limes

1 tsp salt

1 tsp pepper

1 handful chopped cilantro, a few sprigs set aside

2 tbsp olive oil

Directions:

1. Squeeze out the juice of both limes into a gallon-sized plastic bag.  Add the cilantro, salt and pepper.

2. Place the chicken breasts into the same bag and seal it tight.  Make sure each piece is coated with the mixture.  Let it sit and marinate for about one hour.

3. When ready to cook, poke a few holes in the chicken with a fork.

4. Heat the olive oil in a skillet or frying pan over medium heat.

5. Sear the chicken breasts until they are cooked through.

6. Garnish with a few sprigs of cilantro.

Roasted Vegetables

Ingredients:

1 bunch asparagus

2 green bell peppers

1 red bell pepper

1 white onion

1 pack cherry tomatoes

1 package sliced mushrooms

1/4 cup olive oil

1/3 cup balsamic vinegar

1/4 cup crumbled feta cheese

Salt and Pepper

Directions:

1. Pre-heat your oven to 400 degrees

2. Chop the vegetables however you like!

3. Put all vegetables into a roasting pan.  Pour on the olive oil.  Sprinkle with salt and pepper.

4. Toss the vegetables so that they are all coated with the oil mixture.

5. Place the roasting pan on the center rack of your oven.

6. After about 10 minutes, remove the roasting pan and toss the veggies.  Repeat 3 or 4 times.

7. Once the veggies are roasted to your liking, pour on the balsamic vinegar and a splash of olive oil.  Sprinkle the feta on top, and toss the veggies.

Serves 4

WW Points: 4 per serving

Until next time...