Put some of the unused marinade aside and toss your boiled sweet potatoes with it or cut the potatoes into wedges, toss with marinade and roast.
4 boneless skinless chicken breasts
1 tablespoon/15ml ground cumin
¾/185ml cups olive oil
2 tablespoon/30ml minced seeded jalapeño chilies
6 garlic cloves, minced (substitute 2 teaspoon/10ml garlic powder)
½ teaspoon/2ml salt
½ teaspoon/2ml ground black pepper
¼ cup/60ml fresh lime juice
¼ cup/59ml parsley, chopped
1 ½ tablespoon/20ml Sherry wine vinegar
Toast cumin in a dry pan. Heat olive oil. Remove from heat and stir in all ingredients. Let sit to cool.
Place chicken breasts in a shallow bowl or resealable plastic bag. Pour enough marinade to come ½ way up chicken. Turn to coat. Let sit for at least ½ hour. Remove from marinade. Heat a large skillet over medium-high heat. Pour in enough olive oil to just cover the bottom of the pan. Place chicken in the pan and cook 3-4 minutes per side or juices run clear.
Serve with marinated sweet potatoes and vegetable
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