Friday, June 8, 2012

My Spin on Summery Mexican Chicken

Since it's taken me a little while to get back in the swing of things with cooking (due to my travelling), I was happy to finally make a nice, from-scratch, healthy dish last night that I'd love to share with you.  In the mood for Mexican flavors such as avocado, lime, tomato and cilantro, I used a simple BBQ'd chicken leg and topped it with a homemade chunky guacamole salad you see here.  The whole thing rested on a bed of whole wheat cous-cous, which was also tasty and flavored with toasted pepitas, chopped red onions and cilantro too.  Overall, the flavors were refreshing, light and summery - give it a try, and see what you think.

Fooditka's Summery Mexican Chicken

Ingredients (serves 2)

6 chicken legs (preferably using organic free range chicken)
1 fresh lime

1/2 avocado
Large handful of cherry tomatoes, quartered
A quarter of a small red onion, finely chopped
Small handful of cilantro leaves, chopped
1/2 cup of whole wheat cous-cous

Small handful of toasted pumpkin seeds (pepitas)
Olive oil

Salt and pepper to taste

Preheat a grill or a grillpan on high and lightly oil it.

In the meantime, prepare the chicken by seasoning it with salt and pepper (generously) and then rubbing it with a sliced lime, letting the flavors set in a bit.

Place chicken on hot grill or grillpan and cook for about 25 minutes, alternating sides.

Combine the avocado, tomatoes, onions, cilantro, lime juice and salt and pepper to make the chunky guacamole that will top the chicken.

Cook the cous-cous according to the directions on the box and mix in a small handful of onions, pepitas and cilantro.

Arrange the dish in a bowl, first adding the cous-cous, then topping it with the chicken and then the chunky guac.

Enjoy and get a beer to wash it down while you're at it!

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