Lime and Cumin Chicken Tenders with Fiesta Rice


Serves 4

1⁄3 c fresh lime juice ( + 2 tbsp.; about 2 limes)
1⁄4 c canola oil
1 clv garlic (minced)
1⁄2 tsp cumin
1⁄4 tsp salt and black pepper
1 lb chicken breast tenders (boneless; skinless)
2 c hot cooked rice
1⁄4 c salsa (bottled)
3⁄4 tsp cumin
2 green onions (thinly sliced)

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl. Add chicken tenders and toss gently to coat chicken. Marinade for 15 minutes in the refrigerator.

Heat large skillet or grill pan over medium-high heat. Lift chicken tenders from the marinade and place in skillet (discard marinade.) Cook about 4 minutes per side, until no longer pink in center.

Meanwhile, heat mixed vegetables in medium saucepan until warm then drain. Stir in rice, salsa, cumin, onions and 2 tablespoons lime juice. Serve with chicken.

Serving suggestions: To cook once and eat twice, throw a few more chicken tenders in the marinade and cook them all the same night. Dinner the following night is chicken tacos: shred the extra chicken and mix with any leftover rice; fill tortillas with chicken, this Summery Slaw, salsa and sour cream.