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Since I don’t get the food processor out very often, I often make double the marinade a freeze half of it for later.

Spicy Adobo Chicken Marinade Prep time: 5 minutes | Marinate time: 1-8 hours | Marinates about 1.5 pounds of meat

(1) 3 oz can of chipotle peppers in adobo sauce
1 tsp cumin
1 tbsp oregano
3 whole cloves of garlic
1 tsp salt
1/2 tsp black pepper
1/2 red onion, quartered
2 tbsp water
1/2 tbsp canola oil

Blend all ingredients in food processor until smooth.  Pour over about 1.5 pounds of chicken breasts (or try chicken thighs or pork loin chops) and marinate for 1-8 hours.  If marinating for less time, pierce meat  before marinating.  I prefer to grill the chicken after marinating, but any chicken cooking method will work.

Per 1/4 cup marinade: 21 calories | 1g fat | 313mg sodium | 4g carbs | 2g fiber | 0g protein

Brown Cilantro Lime Rice Cook time: 15 minutes | Steam time: 30 min | Serves 4

1 cup quick cooking brown rice
1 tbsp canola oil
1/4 cup tightly packed fresh cilantro
1 tbsp lime juice
1/2 tsp coarse kosher salt
1.5 cups water

Mix rice and canola oil in saucepan and cook over medium heat for about 3 minutes.  Add water and bring to a boil.  Reduce heat to low and simmer for about 10 minutes.  Remove from heat and let the rice steam in pan, covered, for 30 more minutes.  Meanwhile, mix salt and lime juice.  When steam time is up, mix salted lime juice and cilantro into rice and serve.

Per serving: 202 calories | 4.5g fat | 246mg sodium | 38.5g carbs | 4g fiber | 4g protein

Leftovers are great with both these dishes. I like to cube up the remaining chicken add it to the rice with a little cheese, corn, and jalapeño. Also try tortillas, salsa, lettuce, and/or low fat sour cream to kick up your leftovers.