All-the-Flavor-Chicken & Green Sauce

This is a recipe that I stumbled upon and experimented with very recently. I've tried it with chicken breasts, cut-up pieces of chicken breast, and chicken thighs. It's so flavorful and versatile as well- put it on the menu with kabobs, salad, sauteed zucchini, or roasted sweet potato. The best part- it's simple and quick. You likely have everything in the house for the marinade already.

Build the marinade tonight. Forget about it for a day. Sear and bake quick for dinner tomorrow night. Done! *Chef's Kiss*

Thank you to Sammy Moniz for this one!

The Chicken

Marinade Ingredients:

• 4 cloves minced garlic

• 1 Tablespoon Avocado Oil

• 3 Fresh Limes, Juiced

• 2 teaspoons Maple Syrup or Honey

• 1 Tablespoon Cumin

• 2 teaspoons Paprika

• 1 teaspoon Ground Coriander

• 1 teaspoon Oregano

• 1 1/2 teaspoons Himalayan Pink Salt

• 1 teaspoon Soy Sauce or Coconut Aminos

• 1 1/2 pounds Chicken: Tenderloins, Full Breasts, or Thighs

• 2 teaspoons Avocado Oil for cooking

Step 1: Make the Marinade...

Whisk all of the top ingredients together in a large Pyrex or dish with a lid. Add the meat and cover. Shake the bowl vigorously. Let marinade overnight.

Step 2: Cooking the Chicken...

1. Take Chicken out of the fridge for 30 minutes.

2. Preheat the oven to 350F

3. Heat 2 teaspoons oil in a cast iron skillet or other medium-sized skillet on medium-high heat.

4. Add the chicken to brown on each side for 2-3 minutes. You are looking to just sear the meat.

5. Bake in the oven in the cast iron or on a baking sheet until the internal temps reach 165F. For whole chicken breast, this took me about 9 minutes. For tenderloins, only 6 minutes.

Step 3: Serve :)

The Green Sauce

Ingredients:

• 1/2 cup Plain Greek Style Yogurt

• 1/2 Jalapeño, remove the seeds

• 1 Fresh Garlic Clove

• 1 Cup Cilantro

• 2 Tablespoons Lime Juice (about 1 small Lime)

Pulse everything in a blender or food processor. The texture will remain thick. Keep cold.