From the Grill

Came up with this while I was at the gym this morning.

Cilantro Chicken with Carmelized Mushrooms

Cilantro Chicken with Carmelized Mushrooms

This was another easy one. Served with black beans and rice.

  • Chicken breast x2 or 3
  • 1 bunch cilantro, chopped fine
  • 4 cloves garlic
  • Juice of 1 lemon
  • 1/4c (ish) of Olive Oil
  • 1TBLS red wine vinegar
  • 1 blue box of Mushrooms, cut into quarters

In a mixing bowl, add cilantro, garlic, lemon juice, vinegar and olive oil. Mix thoroughly. Cover chicken breast with marinade, leaving about 1/2 cups worth aside. Put the chicken in the fridge for about an hour to marinate.

In a saute pan, add the remaining marinade. Heat on high until it starts to sizzle. Add the mushrooms and reduce heat to medium. Cook until mushrooms get nice color and reduce in size. About 15 minutes.

Grill chicken until it’s cooked *all the way through* and internal temp is *no less than* 170F/75C. This is important ’cause I don’t want anyone eating medium rare chicken. Not good, not good at all.

Once chicken is done, plate and top with mushrooms. Garish with a bit of cilantro if you like.

Black beans and rice recipe after the jump.

Black Beans and Rice

One of the most flexible and filling dishes you can prepare. It’s simple and cheap.

  • Equal parts black beans and rice

Cook the rice, heat the beans and mix together. See, I told you it was easy! Oh, but you are going to want to jazz it up a bit.

When you are heating up the beans, add a jalepeno, but in half, to the pot. Don’t remove until you mix it in with the rice. As usual, leave the seeds, remove the seeds, it’s entirely up to you and how much kick you want this to have.

The other nice touch (that you can see in the photo above) is a quick pico de gallo. That’s easy too. Chop 1/4 yellow or red onion fine, mix with 3 diced tomatoes. Add some chopped cilantro, salt, pepper and olive oil and your done.

Oh, and if you are even a little bit iffy on your food safety, might I recommend this. Some great info there. But always cook your poultry to at least 170F to be safe.

Published by Don

Lead bottle washer at donburnside.com, host at whiteroofradio.com and tech guru for the MotoringFile family of sites.

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7 Comments

  1. DB… great recipe.

    It looks like a delicious, refreshing dish to go with the hot temperatures we’ve been having lately.

    The pico de gallo is great added touch! For us who have to watch out for carb intake, I am sure this will go well with salad too.

  2. A salad with this would be very nice. I’d dress it with lemon juice and olive oil to keep the flavors consistent.

    I worry more about feeding a 16 year old to not say he is hungry in an hour than carbs. That’s why I go to the gym 😉

    Thanks for stopping by Lex!

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