Air Fryer Peruvian Chicken

 

For the Chicken

• ▢3 cloves garlic minced
• ▢1 lime juiced
• ▢2 tsp paprika
• ▢1 tsp salt
• ▢¼ tsp pepper
• ▢1 tsp cumin
• ▢3 Tbsp olive oil
• ▢2 lbs chicken thighs or breasts

To Garnish:

• ▢fresh chopped cilantro.

For the Cilantro Lime Crema Sauce

• ▢½ jalapeno with seeds and membranes removed
• ▢1 cup cilantro
• ▢1 clove garlic
• ½ lime juiced
• • ▢1 tsp honey
  • ▢2 tbsp olive oil
  1 tsp honey
  2 Tbsp olive oil
  ½ cup Greek Yogurt
  ½ tsp salt
  1 Tbsp mayonnaise
  • ▢
    

  
  

  • Add the garlic, lime juice, paprika, salt, pepper, cumin, and olive oil into a zip lock bag with the chicken and let it marinate in the refrigerator for 1 hour to 3 hours.
  • While the chicken is marinating, make the sauce: add all of the sauce ingredients into a food processor or blender and blend on high until smooth. Optional: Add the mayonnaise or veganaise for an even creamier sauce. Season with additional salt and pepper to taste.
  • Once the chicken has finished marinating, add the chicken pieces into the air fryer and cook at 370 F for: chicken thighs- 18 to 25 minutes (depending on thickness of the pieces), chicken breasts 15 to 20 minutes, or until the chicken has reached an internal temperature of 165 F. Let the chicken rest for 5 minutes before serving.
  • Drizzle the sauce on top the chicken and garnish with fresh chopped cilantro.

Fresh Salsa/ Pico de Gallo

3 Tab. Onion, finely chopped

2 cloves Garlic, minced

3 Tomatoes, chopped

1 Jalapeno, finely chopped

2 Tab. Cilantro, finely chopped

1 1/2 Tab. Lime juice

salt and pepper, to taste

Mix all ingredients together and enjoy.

Grilled Chicken Southwest Salad (McDonald's Copycat)

Source: The Food Xp

Per Person:

½ pound Boneless Chicken
1 teaspoon Lime Juice
1 teaspoon Honey
½ Fresh Cilantro
1 teaspoon Garlic Powder
1 teaspoon Lime Zest
½ cup Romaine Lettuce
½ cup Black beans
½ cup Diced Tomatoes
½ cup Bell Peppers
½ cup Onions
½ cup Avocado
½ cup Tortilla Strips
½ cup Corn
½ cup Cucumbers
teaspoon Salt

 Southwest Salad Dressing, Or, make your own:

1 tablespoon Sour Cream
1 tablespoon Lime Juice
1 tablespoon Smoked Paprika
1 tablespoon Chili Flakes
1 tablespoon Onion Powder
1 tablespoon Black Pepper

Take a bowl to add olive oil, lime juice, honey, fresh cilantro, garlic powder, and lime zest. Mix it well.
Preserve half a cup of marinade and pour the rest on the boneless chicken. Cover the chicken with cling film and set it aside for 40 minutes in the fridge.
Grill the marinated chicken and cook on both sides until golden brown. Keep basting the marinade on top of the grilled chicken while cooking.
Place the grilled chicken in the oven to bake at 375 degrees Fahrenheit for 20 minutes.
Prepare the salad dressing by mixing all the components in a bowl.
Mix sour cream, lime juice, smoked paprika, chili flakes, onion powder, and salt to your taste.
Whisk it evenly to form a smooth and creamy salad dressing.
Finally, begin to assemble. In a salad bowl, add chopped Romaine lettuce, black beans, corn, diced tomatoes, cucumbers, sweet peppers, avocado, onions, tortilla strips, and cooked chicken slices
Pour the Southwest salad dressing on the top and serve!

Mexican Rice Bowl Lunch

 

Source: Gathering Dreams

Mexican Rice Bowl

2 14 oz can black beans - drained and rinsed, 400g (240g net weight)
½ tablespoon extra virgin olive oil
1 ½ cups raw corn kernels - from about 2 cobs or 2 cups frozen corn
15 oz jar roasted red peppers - drained
4 cups cooked brown rice - 1 1/2 cups uncooked (320g uncooked)
2 avocados - sliced
Fresh cilantro - chopped

Dressing for Mexican Rice Bowl

2 tablespoons extra virgin olive oil
1 garlic clove - minced
3 tablespoons lime juice
2 tablespoons water
1 tablespoon maple syrup
1 tablespoon salt
Black pepper
Chili flakes
1 tablespoon fresh cilantro leaves - finely chopped

Mexican Rice Bowl

• Rinse the black beans under running water.
• In a pan, heat the oil on medium heat and add the extra virgin olive oil. Add the corn kernels and cook for 5 minutes until toasted.
• Slice the roasted red peppers and avocado.
• Divide all the ingredients into the 4 meal prep containers: the cooked rice, black beans, chopped onions, corn kernels, and red peppers. Add the avocado just before serving, or if going to work, you can add it in the morning with a generous amount of lemon juice on top to avoid it going brown.
• Sprinkle with freshly chopped cilantro.
• Prepare the dressing: in a small bowl or a jar, mix the extra virgin olive oil, minced garlic, lime juice, water, maple syrup, salt, pepper, chopped cilantro leaves, and chili flakes to taste.
• Keep the dressing in the fridge. Add it to the bowls just before serving (you can also add it a couple of hours in advance if needed).

Mango Salsa

1 mango, diced
Half as much fresh pineapple as mango, also diced
1 small red onion, diced
1/4 cup minced cilantro
A squeeze of lime juice  (optional)

Combine all ingredients in a bowl. Use as aside for fish or chicken breasts.

Rice Salad with Edamame

Salad

2 tea. salt
2 cups of brown and wild rice blend (or black Japonica rice)
1 cup shelled edamame beans
1 cup thinly sliced, diagonally cut celery
1 cup shredded carrots
1/2 red bell pepper, diced
1/2 cup thinly sliced, diagonally cut green onions (or scallions)

Dressing

2 Tab. rice vinegar

3 Tab. tamari

1 Tab. mined ginger

2 cloves garlic, minced

1/8 tea. cayenne

1/4 cup sesame oil

3 Tab. lime juice

1/8 tea. salt

1/2 tea. maple syrup

Toppings

1 cup mixed nuts (or cashews)

1 Tab. chopped cilantro

1/2 cup chopped basil

1 Tab. sesame seeds

2 tea. lime juice (or lime wedges to squeeze)

Cook rice according to directions. Cook edamame according to directions.

In a large bowl put all the chopped vegetables. Add the rice once it has finished cooking.

Prepare the dressing by whisking all the ingredients in a small bowl. Toss dressing with rice-vegetable mixture. Stir in the edemame beans, nuts and basil. Serve with cilantro, sesame seeds and lime juice/wedges.

source: One Bite at a Time, Rebecca Katz

BBQ Chicken Salad

Favorite Family Recipes

3-4 chicken breasts
1 1/2 c. BBQ sauce, divided
3 hearts of romaine, chopped
1 c. frozen corn, thawed
1 can black beans, drained and rinsed
5-6 green onions, chopped
1 c. shredded cheddar cheese
1-2 c. tortilla chips, crunched up into pieces

In a plastic bag, combine chicken and 1 c. BBQ sauce. Seal tightly and refrigerate for at least an hour. Remove chicken from bag, discard marinade, and grill chicken on BBQ grill until cooked through. Use remaining BBQ sauce to slather over chicken while grilling. Remove from heat cut chicken into slices of cubes. Set aside.
In a large serving bowl, toss romaine with corn, black beans, and green onions. Top with shredded cheese and tortilla chips. 

source: Favorite Family Recipes

Citrus Fruits; Oranges, Grapefruit, Lemons, Limes

Perfect Portion : 1 orange,  1/2 grapefruit, 1-2 Tab. Lemon or Lime Juice

• Very Low glycemic load
• Helps lower cholesterol 
• Antioxidants reduce risk of cancer, especially colon, breast and prostrate 
• Perhaps helps prevent cancer
• Staves off kidney stones
• Lemon rind strengthens the walls of veins and capillaries, potentially reducing risk of varicose veins
• Lowers blood sugar