Pork Chicken Beef

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Skillet Chicken with Creamy Cilantro Lime Sauce

Instructions

 Preheat oven to 375°F (190°C). If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through simultaneously.

 Sprinkle each with salt and pepper. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil. Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper.

 Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around ¼ cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted. Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.

 Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

      

• Lime wedges and more cilantro for garnish, steamed asparagus for serving

Grilled Chicken with Roasted Kale

Instructions

 Preheat the oven to 425 degrees F. Toss the potatoes with ½ tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, ½ tablespoon olive oil, ¼ teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes.

 Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with ½ tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate.

  Toss the kale, potatoes, the remaining ½ tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

      

• ¼ cup grated parmesan cheese
• 1 tablespoon fresh lemon juice

Ingredients

• ½ pound small red-skinned potatoes, cut into ½-inch pieces
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 large bunch kale, stems removed, leaves torn (about 10 cups)
• 3 cloves garlic, thinly sliced
• Kosher salt and freshly ground pepper
• 2 large skinless, boneless chicken breasts (about 1 ½ pounds)
• 4 cups mixed salad greens

• ½ cup cherry tomatoes, halved

Ingredients

• 4 skinless boneless chicken breasts
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 Tablespoon olive oil
• 1 cup chicken broth (I recommend reduced sodium)
• 1 Tablespoon fresh lime juice
• ¼ cup finely chopped onion
• 1 Tablespoon chopped cilantro
• ½ teaspoon red pepper flakes
• 3 Tablespoons heavy cream
• 2 Tablespoons unsalted butter, cubed

Pork Chicken Beef