Grilled Chicken with Cilantro-Lime Butter
Smoky Sweet Potato Wedges and Steamed Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 (1-oz) envelope gluten-free taco seasoning mix
- ½ cup butter, softened
- ¼ cup chopped fresh cilantro
- 2 Tbsp finely chopped red onion
- 1 jalapeño pepper, seeded and minced
- 1 Tbsp lime juice
Instructions
- Preheat grill or grill pan to medium-high heat. Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Rub chicken with oil and seasoning mix. Grill chicken, covered, 5 to 6 minutes per side or until done.
- Meanwhile, stir together butter, cilantro, onion, jalapeño, and lime juice. Dollop butter mixture on chicken before serving.
Side Dish Ingredients
- 2 large sweet potatoes, peeled and cut into ½-inch-thick wedges
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic salt
- 2 (12-oz) pkg broccoli florets
Side Dish Instructions
- Preheat oven to 400°F. Toss together potatoes, oil, paprika, and garlic salt on a large rimmed baking sheet; spread in a single layer.
- Bake 25 minutes or until tender and browned.
- Meanwhile, cook broccoli according to package directions. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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