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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This is an espress and healthy recipe that is made on the barbecue. From the issue of June 2006 of Coup de Pouce Ingredients:
2 teaspoons lime zest, grated |
1/4 cup lime juice |
2 tablespoons vegetable oil |
2 tablespoons liquid honey |
1/2 teaspoon salt |
1/2 teaspoon fresh black pepper |
1 tablespoon fresh coriander, chopped |
1 teaspoon chili pepper, seeded and finely chopped (jalapeno) |
1 garlic clove, finely chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1 lb chicken cutlet |
4 peaches, cut in 4 |
4 cups mixed greens |
Directions:
1. In a measuring cup, with a whisk, mix zest and lime juice, oil, honey and 1 pinch of salt and pepper. Set aside half of the lime mixture. Add fresh coriander and chili pepper to the remaining of lime mixture (dressing). Set aside.
2. In a small bowl, mix garlic, cumin, ground coriander and remaining salt and pepper. Rub each side of chicken cutlets with the mixture of spices.
3. Set the barbecue to medium-high heat. Put cutlets and peaches on an oil grill and baste with the mixture of lime (not the dressing with coriander). Close the cover and cook 6 to 8 minutes or until chicken is not pink inside and peaches are tender and grilled (flip them at mid-cooking). Serve on the mixed greens and spread with the dressing with coriander.
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