juice of 2 limes
1/4 c. EVO
handful of minced fresh basil
1/2 tsp. coarse salt
freshly ground pepper
4 boneless skinless chicken breasts, cut into 3 in. strips (or use chicken tenders)
1. Combine all ingredients in ziplock bag, add chicken, seal and refrigerate for 4 hrs. or up to overnight
2. Heat grill to medium high, place chicken on grill and cook 6-10 min.
Serve on a bed of arugula drizzled with a little EVO (optional)
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