3 Healthy Cilantro Lime Summer Recipes

Right now is a great time of year to break out the patio furniture, fire up the grill and whip up those delicious summer recipes you’ve been dying to try. Great food, good friends and an ice cold beverage make wonderful memories. We’ve got some sizzling dishes that will make your house guests come back again and again.
 
 

Cilantro Lime Steak  

This little number is for all you carnivores out there. Just be careful once you get a taste you might become a little territorial around the dinner plate. The beauty of this dish is it’s healthy easy to make. You can serve it over rice or with toasty corn tortillas, both of which taste amazing. We know you’re going to love this one, and if by some chance there is any left, the cilantro lime steak is great for meal prep or leftovers.
 
 
Ingredients
  • 1 pound of grass fed steak, cut into strips
  • Cut to the Taste Cilantro Lime dressing (or if you’re feeling extra spicy try the Jalapeno Cilantro Lime)
Directions
  1. Cut steak into strips and place into a bowl or pan.
  2. Pour the Cut to the Taste Cilantro Lime dressing over the steak and ensure even coverage. Cover and allow the meat to marinate in the fridge for at least an hour (keep in mind the longer the better--I leave mine in all day).
  3. Cover the pan with the oil of your choice (I use coconut) and add steak strips. Be sure to stir and coat them well.
  4. Cook about 2 minutes on each side for strips that are browned on the outside but still pink on the inside. Allow space between the strips as they will not cook properly if overcrowded. You may have to use 2 pans or do 2 batches. Cook times will vary depending on your type of steak and thickness of strips.
  5. Cook al gusto or about two minutes on both sides to keep the outside crispy and the inside juicy. Cook times vary depending on the desired interior color and temperature of the meat.

 Cilantro Lime Mexican Quinoa Cups 

Next on our list is for all you veggie lovers out there. This summer recipe is healthy, light and refreshingly different. If you’re looking for a appetizer or main dish, this dynamic combination will fit either spot delightfully. Plus you get to eat it with your hands!
Ingredients
  • For the Salad Cups:
  • 1 large sweet potato, washed and cut into squares
  • 1 15-ounce can black beans, drained and rinsed
  • 2 heads small dark lettuce (or you can sub corn tortillas)
  • 1/4 tsp each; salt, cinnamon and cumin
  • 3/4 cup quinoa (any will do) rinsed
  • Olive Oil
  • Cut to the Taste Cilantro Lime Dressing
 
Directions
  1. Preheat the oven to 400. Drizzle olive oil over sweet potatoes and shake on salt, cumin and cinnamon. Bake until golden brown and tender, usually 23-25 minutes.
  2. Rinse and prepare the quinoa.
  3. In a large saucepan add black beans and with ¼ of salt, cinnamon and cumin. Simmer over medium heat. Simmer on low after bubbles appear.
  4. Thoroughly rinse the lettuce and cut pieces that resemble a scoop or cup.
  5. Top the lettuce with the quinoa, black beans and sweet potatoes.
  6. Drizzle with the Cut to the Taste Cilantro Lime Dressing and enjoy!
 

Cilantro Lime Chicken

This appetizing cilantro lime chicken recipe will make your mouth water. The end result is a light and flavorful dish that is perfect for a week day summer night. The preparation for this recipe is easy, and will no doubt become a summer tradition that everyone remembers.
 
Ingredients
  • Cut to the Taste Cilantro Lime Dressing
  • 2 tbsp olive oil
  • 4 bone-in, skin-on chicken thighs
  • Kosher salt
  • Black pepper
  • Cooked white rice
 
Directions
  1. Toss together enough Cut to the Taste Cilantro Lime Dressing and chicken thighs until the chicken is covered evenly in a medium size bowl. Cover and refrigerate for between 30 minutes to 2 hours.
  2. After the chicken has been marinated, preheat the oven to 425°.
  3. Heat 2 tablespoons olive oil into a large ovenproof skillet on medium high heat on the stove. Salt and pepper each side of the marinated chicken. Add the chicken to the pan with the skin side down. Pour an additional ¼ cup of marinade over the chicken. Sear the skin about 6 minutes, or until it turns crispy in texture. Turn the chicken thighs and fry for an additional 2 minutes.
  4. Transfer the pan into the preheated oven and bake until the chicken is cooked through (about 12 minutes).
  5. Serve over white rice.
 ENJOY!

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