Cumin Lime Chicken has a Mexican or southwestern flare, is naturally gluten free, easy to make and everyone in my house thinks it is awesome. It is one of those versatile chicken recipes that freezes well and can be served year round.
I like to measure all the sauce ingredients right in a 4-cup pyrex measuring cup. This little trick saves me a few dishes. I can use my immersion blender to puree the sauce right in the cup then pour it straight over the chicken.
Cook Once, Eat Twice for Cumin Lime Chicken
If you want more variety in your everyday dinners the Cook Once, Eat Twice philosophy can help. Cook Once, Eat Twice doesn’t mean you need to serve it the same way the second time around. This chicken can be cut into strips or chunks then wrapped in corn tortillas, mixed with cheese for a quesadilla or piled into taco shells.
From Everyday to Gourmet for Cumin Lime Chicken
Chicken is both versatile and forgiving and those are two features busy cooks love. Company coming? No problem, take this tried and true everyday recipe and change the presentation. I prefer boneless skinless chicken breasts for the nicest presentation. Take an extra minute to cut the chicken breasts into thin slices and lay them across a platter. Pour the sauce over top, garnish with fresh limes and that’s it.
I like to choose a tried and true main course for entertaining. That way I can spend a few extra minutes on making a nice salad or a special rice dish I wouldn’t make for an everyday dinner.
When I think gourmet I also think fresh. I live in Canada where there are no lemon trees and no neighbours dropping by with armloads of fresh citrus fruit from their tree. Up here some of us use frozen orange juice concentrate as well as lemon and lime juice out of a bottle. If that works for you that is just fine. For entertaining that is when you can go the extra mile and squeeze fresh oranges and limes for this sauce. It does elevate the taste…but just do what works for you.
More Recipes – Mexican Flavours
|½ cup orange juice|
|½ cup GF chicken stock|
|14 oz can diced, stewed tomatoes|
|2 Tbsp chili powder|
|2 Tbsp lime juice|
|3 cloves garlic, chopped|
|2 tsp dried oregano|
|1 Tbsp brown sugar|
|½ tsp cumin|
|2 Tbsp olive oil|
|6 skinless boneless chicken breast halves|
|GARNISH – lime slices or wedges|
- Measure sauce ingredients into a 4-cup pyrex measuring cup. Puree with an immersion blender. Set aside.
- Heat oil in sauté pan over medium high heat. Sprinkle chicken on both sides with salt and pepper.
- Sauté chicken until browned, about 2 minutes per side.
- Pour sauce on top of chicken and bring to a boil. Reduce heat and simmer uncovered until chicken is cooked through, about 10 minutes.
- Remove chicken from sauce and cut into thin strips.
- Simmer the sauce for 5 minutes to thicken slightly. Season to taste with salt and pepper.
- Pour sauce over chicken, garnish with lime and serve.