What a mouthful of a recipe name, am I right? I’ve found all of these recipes on Pinterest (what don’t I find on there??) and I’ll link them all below if you’d like to go to their actual page! This combo of a meal is so damn good you’ll be wanting more, and if you don’t then you’re cray cray! Here are the recipes…
This recipe was to be made on the stove but I made mine in my rice cooker so I’ll share how I did it. Link for recipe is right here.
Rice Cooker Method for Cilantro Lime Rice
Ingredients:
- 1 1/2 cups Basmati Rice
- 2 tbsp Butter
- 2 1/2-3 cups Chicken Broth
- 1/4 cup Cilantro, chopped
- 1 Lime, zested and juiced
- 1/2 tsp Salt
- 1/2 tsp Cumin
Stir it all together in your rice cooker and start cookin’! Should take about 20 minutes.
Chili Lime Chicken recipe can be found right here.
Ingredients:
- 1 lb Chicken Breasts, (I used chicken tenders because that’s what I had on hand)
- 2 tbsp Lime Juice
- Zest of 1 Lime
- 3 Garlic Cloves, minced
- 1/4 cup Cilantro, minced
- 4 tbsp Oil (I used canola)
- 1 tbsp Brown Sugar
- 2 tsp Chili Powder
- 1/2 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Pepper
I let my chicken marinate with all the ingredients for an hour or so and I brought it to room temp before grilling. If you’re not grilling then you can either bake them in the oven or cook them on your stovetop! I’m not a magician when it comes to cooking them so I’d look up for how long in the oven…I’m thinking 350 for 20 minutes or so? And if I made it on the stove I might cook them for 4-5 minutes on each side depending on how thick the chicken is. Use a meat thermometer!! Best thing Jesse ever bought!
Roasted Veggies
I made these myself without using a recipe because I loooove roasted vegetables and they’re so freaking easy!
Ingredients:
- 1 Red Bell Pepper, sliced
- 1 Green Bell pepper, sliced
- 1/2 Red Onion, sliced
- Cherry Tomatoes, left whole…not sliced! *I didn’t measure out how many, I just used however many I wanted
- Mushrooms, sliced *I didn’t measure out how many, I just used however many I wanted
- Chili Powder
- Paprika
- Cumin
- Salt & Pepper
- Onion Powder
- Garlic Powder
- Oregano
- Oil
This is probably so not professional but who’s ever professional in their own kitchen?? I didn’t measure out any of the spices used. I just put however much I wanted. I went a little heavier with the chili powder than the others, though. I put some oil over the veggies after I seasoned them and mixed it all together with my hands to make sure everything was evenly coated. I then roasted them at 400 for 20 minutes. The tomatoes turn out sooooo good that way and I highly recommend cooking them like that!
Happy eating 🙂
Liz With Type One 