Lime-Marinated Chicken with Southwest Salsa
4 4-oz boneless, skinless chicken breasts
1/2 cup water
2 tsp sea salt
1 tsp minced Serrano or jalapeño peppers
1/4 tsp minced garlic
1 Tbsp fresh lime juice
Sundried Tomato Rice
3/4 cup water
1/4 cup sundried tomatoes
1 Tbsp extra virgin olive oil
1 Tbsp diced yellow onion
1/2 cup Arborio rice
1 cup chicken stock
2 tsp fresh lime juice
1 Tbsp chopped fresh cilantro
2 med tomatoes
1/4 cup diced canned green chili peppers
1/4 cup chopped yellow onions
1/2 tsp sea salt
1 1/2 tsp chopped Serrano or jalapeño pepper
1/2 cup diced avocado
In a small saucepan, combine water, salt, peppers and garlic. Bring to a boil to dissolve salt. Cool and stir in lime juice. In a shallow glass baking dish, combine chicken with lime marinade. Cover and refrigerate for at least 1 hour. Rinse chicken afterwards.
Preheat grill or broiler.
Grill or broil chicken breast for 3 to 5 minutes on each side, or until cooked through and reaches an internal temperature of 165F.
In a small bowl, reconstitute tomatoes in 3/4 cup hot water. Do not discard water.
In a large sauté pan over medium heat, sauté onions in olive oil until translucent. Stir in rice. Add sun-dried tomatoes and their water, chicken stock and lime juice. Bring to a boil, and then reduce to a simmer. Cover and cook about 10 to 15 minutes, or until rice is tender.
Garnish with chopped cilantro.
For salsa, preheat grill or broiler. Grill or broil tomatoes. Allow to cool and dice. In a medium bowl, toss together tomato, green chili peppers, onions, salt, peppers and avocado.
Serve 1 chicken breast with 1/4 cup salsa and 1/2 cup of Sundried Tomato Rice.