Tuesday, January 17, 2012

Chili/Lime Chicken with Grilled Veggies and Cumin Black Beans

Tonight I threw these together last minute and worked out pretty good. It has a nice spice to warm you up on a cold winter night.

Black Beans
4 cups dry black beans
1 onion chopped
4 garlic cloves minced
1 Tbsp. cumin
2 tsp. sriracha sauce or cayenne pepper
1 Tbsp. honey
1 1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. lime juice
5 leaves of sage chopped finely
3 sprigs of thyme chopped finely

Black beans directions
Black Beans need to soak overnight or 6-8 hours. Drain the beans and pour into a large saucepan. Pour 10 cups of water over the beans. Chop onions, mince garlic and add the rest of the ingredients to the pot. Bring to a boil, turn down and let simmer for half hour. Check the beans after a half hour and cook until beans are soft. Then pour most of liquid out and allow the rest simmer off. Add more seasonings to taste.

Grilled Veggies
2 Peppers cut in large slices
2 onions halved and then halved again
1 pound of mushrooms
2 zucchinis sliced
olive oil
salt and pepper
Skewer sticks

Grilled veggies directions
Toss all the veggies with olive oil, salt and pepper. Put the grilled veggies on the skewers and grill until they are browned.

2 chicken Breasts
2 Tbsp. lime juice
1 tsp. sriracha
1 tsp. maple syrup
1 sprig of thyme chopped finely
2 garlic cloves

Chicken directions
Combine all ingredients in saucepan and cook over medium high until cooked thoroughly. If the liquid dries up, add a little bit of water or more lime juice. Then slice up chicken and put back in saucepan. Then add veggies and toss in lime sauce along with chicken.

Put a scoop if beans in bowl top with chicken, veggies and finally cilantro. Shredded mozzarella cheese is a good addition as well.

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