Cilantro Lime Chicken


2 tbsp fresh Cilantro (Coriander), minced
3 tbsp fresh lime juice
2 tbsp extra virgin olive oil
4 boneless, skinless chicken breasts

For the Salsa:

3 roma tomatoes, diced
1/2 red onion, diced
2 tsp fresh lime juice
1/4 tsp freshly ground black pepper
1 avocado, diced
1 tbsp Cilantro, minced



Combine cilantro, lime juice, evoo, and chicken in a large bowl and marinate for 20 minutes in the fridge.

Grill chicken over high heat and cook about 8 minutes per each side or until done.

To prepare salsa, combine salsa ingredients in a medium bowl and toss gently to combine.

Serve Salsa with Chicken.

Garlic Honey Lime Shrimp

1 lb shelled and deveined shrimp
1 tablespoon olive oil
1 tablespoon melted unsalted butter
4 cloves garlic, minced
3 tablespoons honey
1 1/2 tablespoons lime juice
1/4 teaspoon salt
3 dashes cayenne pepper
Chopped parsley

Rinse the shrimp with cold water. Drained and set aside.

Heat up a skillet (cast-iron preferred), add the olive oil and butter. Add the garlic and saute until they turn slightly brown, stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper. Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.



150g (3/4 cup) dried long grain rice
1 and ½ tbsp Cajun seasoning
2 skinless chicken breasts
1 and ½ tbsp olive oil
½ red bell pepper, deseeded and sliced
½ yellow bell pepper, deseeded and sliced
½ green bell pepper, deseeded and sliced
1 small brown onion, peeled and sliced
Small bunch coriander (cilantro) roughly torn
Zest of 1 lime
1 avocado, peeled, de-stoned and chopped

Boil a large pan of water, add the rice and simmer for 15 minutes until the rice is tender. Pour into a sieve and leave to drain.
Whilst the rice is cooking, heat a cast iron griddle pan on a high heat and brush on a little oil.
Sprinkle the Cajun seasoning and pour half the oil on the chicken breasts and rub it in using your hands. Flatten the chicken breasts slightly with your hands and place on the hot griddle. Cook for 7-10 minutes, turning once, until the chicken is charred and no longer pink in the middle. Place on a chopping board to rest whilst you cook the vegetables.
Brush the rest of the oil on the griddle and place the peppers and onion on in a single layer. Cook for 5-6 minutes, turning a couple of times, until lightly charred.
By now the rice should be cooked and drained. Fluff it up with a fork and stir through the coriander and lime zest.
Divide the rice between two bowls. Cut the chicken breasts into slices and place on top of the rice. Add the char-grilled peppers and onion and top with the chopped avocado.

Teriyaki Cauliflower Rice Bowls

Teriyaki Cauliflower Rice Bowls
Teriyaki cauliflower rice bowls, made with sweet and tender teriyaki-glazed sweet potatoes, stovetop cauliflower rice, fresh avocado, and edamame. A lovely Asian-inspired, vegan and gluten-free lunch bowl!

 Course Asian, lunch
 Cuisine gluten-free, vegan
 Prep Time 20 minutes
 Cook Time 30 minutes
 Total Time 50 minutes
 Servings 4 bowls
 Calories 282 kcal
 Author Yup, it's Vegan
For the cauliflower rice:
1 head of cauliflower leaves and tough stems removed, roughly chopped
1 clove garlic minced
1/2 inch ginger root peeled and minced or grated
For the teriyaki cauliflower rice bowls (ingredients are enough for about 4 bowls):
1 recipe cauliflower rice (ingredients above)
1 recipe teriyaki sweet potatoes
2 cups shelled cooked edamame (I used frozen & thawed)
2 cups cooked corn kernels (optional) (I used frozen & thawed fire-roasted corn)
1 avocado sliced or cubed (see notes)
3 green onions or scallions sliced
sesame seeds for garnish (optional)
extra teriyaki sauce for serving (optional)

For the cauliflower rice:
Make cauliflower rice according to these instructions, with one modification: saute the garlic and ginger in the oil first until soft, before adding the cauliflower.
For the teriyaki cauliflower rice bowls:
To a bowl, add about a quarter of the cauliflower rice (approximately 1 heaping cup), teriyaki sweet potatoes, 1/2 cup edamame, 1/2 cup corn, and a quarter of the avocado. Drizzle with additional teriyaki sauce if desired, and top with green onions and (optional) sesame seeds.