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    Recipe for lime-cilantro chicken wrapped in tortillas

    Serves 4

    Jill Blondek mixes the marinade the night before and refrigerates it in a glass jar. In the morning, she combines the chicken and marinade in a plastic food storage bag and chills it until cooking time. You can also use the marinade for pork tenderloin or steak.

    Juice of 2 limes
    2cloves garlic, finely chopped
    ½cup chopped fresh cilantro
    ½teaspoon ground cumin
    3tablespoons olive oil
    Salt and pepper, to taste
    4skinless, boneless chicken breast halves (about
    1¾ pounds)
    4whole-wheat tortillas
    1can (15 ounces) black beans, rinsed and drained
    ¾cup tomato salsa
    1avocado, halved, pitted, and sliced

    1. In a medium bowl, whisk the lime juice, garlic, cilantro, cumin, oil, salt, and pepper. Add the chicken to the marinade, turn a few times to coat it, and cover with plastic wrap. Chill for at least 1 hour or for up to 8 hours.

    2. Prepare a gas or charcoal grill for medium-high heat or turn on the broiler. Wrap the tortillas in foil. Set the tortillas as far from the grill heat or broiler element as possible to warm them. If using the broiler, place the breasts on a rimmed baking sheet or broiler pan. Sprinkle with salt and pepper. Grill or broil the chicken for about 8 to 10 minutes on a side or until cooked through.

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    3. In a small bowl, combine the beans and salsa. Serve the chicken with the bean-salsa mixture, avocado, and tortillas. Adapted from Jill Blondek