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About this time every winter, I find myself craving light, vibrant food reminiscent of the warm days of summer. What better time to cook such a meal than on a snow day? I can’t think of one. So today I made a quick and simple lunch full of flavor, colors and textures. This quick and easy meal can easily be made in large quantities, however, this recipe is written to serve two. It’s a Caribbean vacation on a plate!
1. Combine all the ingredients for the chicken (everything except the oil and chicken) in a small, shallow dish. Using a whisk, slowly add the oil to the lime mixture. Continue to whisk vigorously until combined. Add the chicken tenders and set aside for 5 minutes at room temperature. Note: This is a quick marinade. Because of the acidic juice of the lime, longer marinating will actually begin to cook the meat.
2. While the chicken is marinading, melt the butter in the bottom of a saucepan over medium heat. Add the chopped yellow onion, salt, and pepper. Allow to cook for 3 minutes, or until the onion begins to become transparent. Add the rice to the pot, stirring to coat it in the butter. Cook for 30 seconds. Add the chicken broth to the pot and bring to a simmer. Cover and cook on low for 10 minutes or until the liquid is absorbed.
3. Once the rice is cooking, heat a grill pan over medium heat. When hot, add the chicken tenders to the pan. Allow them to cook for 5 minutes on the first side without moving. This will allow for searing of the meat. If you feel the meat is cooking too fast, simply turn the heat down on the grill pan. When the chicken appears to be cooked on the one side, turn it over and allow to cook another 5 minutes or until cooked through (juices are clear) and golden brown on the other side.
4. When the rice is cooked, add the black beans, corn, and tomato. Stir to combine and allow to heat through for 2 minutes.
5. Serve the chicken over a bed of rice and enjoy!
These spicy, satisfying tacos are always a major crowd-pleaser. And they’re incredibly simple to whip up!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!