Mojito Chicken
Cilantro-Lime Rice
- ¼ cup olive oil, divided
- ¼ cup lime juice, divided
- 3 Tbsp chopped fresh mint, divided
- 2 lb bone-in chicken thighs (or use other chicken)
- ¾ tsp salt
- ½ tsp pepper
- 2 cups chopped pineapple
- ¼ cup chopped red onion
- 2 Tbsp chopped fresh cilantro
- Preheat grill or grill pan to medium-high heat. Combine 2 Tbsp each oil, lime juice, and mint in a shallow pan or bowl.
- Use paper towels to grip and remove skin from chicken thighs. Add chicken to lime mixture, and toss. Sprinkle with salt and pepper.
- Grill chicken, covered, 12 to 15 minutes or until lightly charred and done, turning after 5 minutes.
- Toss together pineapple, onion, 2 Tbsp oil, 2 Tbsp lime juice, 1 Tbsp mint, and cilantro. Serve salsa with chicken.
- 2 (8.8-oz) pouches microwavable long-grain rice
- ¼ cup chopped fresh cilantro
- 2 tsp lime zest
- ½ tsp salt
- ½ tsp pepper
- Cook rice according to package directions. Stir in cilantro, lime zest, salt, and pepper.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Fat (g) |
16 |
0 |
16 |
| Sat. Fat (g) |
3 |
0 |
3 |
| Protein (g) |
22 |
3 |
25 |
| Carb (g) |
9 |
37 |
46 |
| Fiber (g) |
1 |
1 |
2 |
