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Mexican Inspired Chicken

I just made a really yummy (if I do say so myself) impromptu dinner. I went to volunteer at my kids school’s Farm To Table Lunch Program. A very cool program in which the kids enjoy a healthy lunch made by a group of volunteer moms (headed by a professional chef), that includes some ingredients actually grown by the students. Today I was inspired by a chicken marinade we created. I took my own spin on some of the ingredients and added some sides that came together really nicely. This was a really good way to use up extra cilantro, parsley, basil from my CSA share (Community Supported Agriculture) that did not have many more good days left in my fridge.

Here’s what I did-


boneless skinless chicken breasts

2 TBL olive oil

2 TBL balsamic vinegar

parsley, cilantro, basil, chives (can really use any mixture of fresh herbs)

2-3 cloves garlic

2-3 TBL parmesan cheese

vegetable broth- enough to thin marinade

salt (to taste)

I put the garlic and the roughly chopped herbs in the blender, pulsed with balsamic, olive oil, parmesan cheese and added veggie broth to thin a bit. Put chicken in a ziplock bag with marinade and refrigerate a few hours. I then baked mine at 375 until cooked through and browned, but I think grilling would also work nicely. A word of warning the marinade is very green, like a pesto, but its super yummy!

I served it with a homemade guacamole, black beans, brown rice and fresh salsa. The sides really seemed to be a good combination and good even be served with some warm tortillas.

Bon appetit!


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