Sorry for another tomato recipe, but here it is. That’s what I get for shopping at Costco and purchasing Ginormous amounts of produce at once. However, today I went to Soulard Farmers Market and got some great farm raised brown eggs, eggplant, parsnips and a big head of cabbage that I’m planning on making into grilled cabbage with smoky lime cilantro sauce. It is divine. I love anything latin flavored and this Pico is another great example of that. I’ve already had to make two batches because my husband keeps eating it with chips! That makes me slightly jealous, but certainly not bad enough to break my whole 30 for. Speaking of my whole 30, I am on day 10! At least I think I am. Do I start counting the day I began as 1, or is that day 0? I am confused. Either way, I am in over a week and doing great! I had one small hiccup, and that was because I assumed about a sauce and when I double checked later it had agave nectar and evaporated cane juice in it! Both No-no’s on whole 30. Oh well, it couldn’t have been much and I certainly felt no ill effects from eating the Key lime chicken that it was in. After the first few days of headache and fatigue I am feeling pretty normal. When I work out I do fatigue more easily and I have had some pretty difficult runs. Keep in mind those runs were in 90-95 degree heat and I was going around 8:30/mile. Which isn’t my fastest, but isn’t a slow run by any means. Anyway, the point is, I’ve been having an extremely positive experience so far! looking forward to the next 20 days! or 21, whatever.
Whole 30 Pico de Gallo
Yield: 811 g total, 20 servings with 40.5 g per serving, about ¼ cup
Nutrition per serving
Fat 0.1 g
Sodium 96 mg
Carbs 2.6 g
Fiber 0.8 g
Sugar 0.9 g
Protein 0.6 g
1 lb red grape/cherub tomatoes, diced or quartered
7 oz diced white or yellow onion
3 medium cloves garlic, minced
¼ minced fresh cilantro
juice of 4 ½ limes
1 tsp kosher salt
3 medium/small seeded and diced chili peppers. I used 2 jalapenos and 1 Serrano
Mix all all ingredients in a bowl and let marinate for at least 30 minutes. Eat it on anything! My husband isn’t doing whole 30 so he devoured about half of it last night with tortilla chips! I eat it on my eggs and on grilled chicken breast. I also have mixed it up with sauteed veggies for added flavor. So yummy!
pretty sure I forgot to include the garlic in my first batch, oops! Still tasty regardless.
Dutch Oven/Crockpot Lime Cilantro Shredded Chicken
Yummmmmm. That’s what I have to say about this recipe. I love finding new ways to make chicken since I eat it a looooooooot. My family is addicted to all things tex mex, we ate homemade mexican about 2-3 times a week growing up and we all loved it. We usually had ground beef however and I never even questioned it! I am branching out in my adulthood =) This recipe was spur of the moment but it happened to turn out Gluten free, (bonus!) and super easy as well. The lime and cilantro skillet sauce is fantastic alone, but I like to up the flavor factor by adding in my own spices, onion and garlic. Since I love spicy food I did use 1/2 tsp cayenne and that might be too spicy for some. Feel free to add or subtract from this recipe according to your taste and how convenient the ingredients are. I’ve only made mine in the dutch oven, but I imagine its just as good in the crockpot. My only warning is- don’t skip the sauteing steps! I hate the way onions taste cooked in the crockpot from raw. blech. Follow the steps and you’ll have yourself one delicious dish that everyone will enjoy!
yield: 10 servings, 4.2 oz each
Fat: 3.1 g
Sodium: 434.6 mg
Total Carbs: 4.4 g
Fiber: 1.6 g
Sugars: 1.6 g
Protein: 26.1 g
½ Tb coconut oil
2.5 lb boneless skinless chicken breast
8 oz onion, diced. 1 med-lg
4-5 garlic cloves, diced
1 tsp each: cumin, coriander, chili powder, smoked paprika, kosher salt
½ tsp cayenne pepper
½ tsp fresh cracked black pepper
1lime, juiced and zested
1 pouch Frontera skillet sauce Key Lime Cilantro flavor (gluten free!)
- If using a dutch oven preheat oven to 310°. If not, get your crockpot out of storage and plug in!
- Heat coconut oil in a large skillet or your dutch oven.
- Add in diced onion and garlic and saute until onion is almost translucent, 7-10 min.
- Measure in all the spices and salt and pepper and let them cook with the onions and garlic to develop flavor.
- Nestle chicken breast into the bottom of the pot, move them around a bit first to get them coated in the spices.
- Cook a few minutes, them turn them over to cook and coat the other side. They don’t need to cook through.
- Once the chicken has cooked about 7 minutes total add in the juice and zest of the lime, and the skillet sauce. You can substitute salsa if you cant’ find the Frontera sauce, but the sauce is delicious!
- Stir in the sauce, juice and zest.
- If using your dutch oven, put the lid on and place the pot in the oven. Cook in the oven for about 50 min to an hour.
- If using a crockpot, pour everything in your skillet into your crockpot and cook on high for an hour, or on low for 2 hours. You want it cooked through, but not overly done to where the meat loses its juices and gets dry.
- Once the chicken is cooked, shred it with two forks and let it sit and absorb the sauce for about 10 minutes.
This was amazing over quinoa with avocado slices. It is also great wrapped in a corn tortilla with a dollop of plain Greek yogurt! Pretty much anything you can do with shredded meat this would be wonderful with. (Taco bar for a Mexican themed party!) When I’m heating up leftovers I usually am picking at the cold meat and it is also delicious! I hope you enjoy this recipe, its easy and tasty as heck!