Cilantro Lime Chicken with Poblano Spinach Vinaigrette

Ingredients

• Chicken marinade
• 2 tablespoons extra virgin olive oil
• 2 organic limes, juiced (about 2 tablespoons)
• 2 organic garlic cloves, minced
• 2 tablespoons fresh cilantro, chopped
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 1 large organic boneless, skinless chicken breast


• Vinaigrette
• 1 medium poblano pepper, roasted
• 1 cup organic baby spinach, steamed for 2 minutes and squeezed to remove excess liquid
• 1 organic garlic clove, minced
• 1 small organic shallot, minced
• ½ cup cilantro, minced (more for garnish)
• 3 organic limes, juiced (2 juiced, about 3 tablespoons and one additional for garnish)
• 1 heaping tablespoon naturally prepared Dijon mustard
• ¾ cup extra virgin olive oil
• pinch kosher salt
• pinch black pepper

Directions

1. To make marinade: Whisk together olive oil, lime juice, garlic, cilantro, salt and pepper. Pour into container, add chicken, and put in refrigerator to marinate for 30 minutes.
2. To make vinaigrette: Start by roasting the poblano pepper. Preheat oven to 375°F. Lightly coat poblano pepper with olive oil. Place in oven safe dish and bake in oven until its skin is covered by dark brown and black spots (about 25 minutes). Remove from oven and let pepper cool. Then, remove stem, skin and seeds. Add pepper and all vinaigrette ingredients into a blender; purée until smooth.
3. To make dish: Heat grill pan or grill to medium high heat, add chicken. Grill for approximately 6 minutes on one side, 4 minutes on the other, until chicken is cooked.
4. Place chicken on serving plate and drizzle with a few tablespoons of the vinaigrette. Garnish with cilantro leaves and sliced limes. Serve.

Nutrition Facts

Number of servings: 2 Serving size: 2 oz, Calories 215, Calories from Fat 133, Total Fat 14.7g, Saturated Fat 2.3g, Cholesterol 50mg, Sodium 320mg, Total Carbohydrates 1.8g, Sugars 0.8g, Protein 18.0g, Vitamin A 0%, Vitamin C 3%, Calcium 1%, Iron 4%