Cilantro Lime Chicken

This super easy recipe has become a family favorite since the weekly CSA veg box has included a lot of cilantro the past few weeks.  We like it best on the grill.

2 Tbsp olive oil

4 cloves garlic, minced 

1/2 tsp cumin 

1/2 tsp salt 

freshly cracked black pepper

2 limes, divided 

1/2 bunch cilantro, divided 

6 boneless, skinless chicken thighs (1.5 to 1.75 lbs. total)

• Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.
• Zest one of the limes and then squeeze the juice. You’ll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.
• Add 1 tsp of the lime zest, 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)
• Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.
• When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. My chicken had enough of an oil coating from the marinade that I did not need to add any extra to the skillet.
• Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.

Cottage Cheese Pancakes

 Cottage Cheese Pancakes - protein-packed hit in my house!

1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 cup cottage cheese
2 large eggs
1 Tbsp maple syrup
1 tsp vanilla
1-2 Tbsp almond milk

• Combine flour, baking powder, cinnamon and salt in a medium mixing bowl.
• Add cottage cheese, eggs, maple syrup, vanilla and almond milk to a blender or food processor and blend until combined and smooth. 
• Add wet ingredients to the dry ingredients and stir to combine. 
• Heat pan or griddle to low-medium heat and spray with non-stick spray. Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. You may have to use a spoon to spread the batter into a circle shape if your batter is pretty thick. You should be able to make 8 pancakes. Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-5 minutes.
• Flip the pancakes and cook for 2-3 additional minutes.
• For serving, top with a drizzle of maple syrup and serve with fresh berries or toppings of choice.