Cilantro and Lime Vinaigrette
I wasn’t sure what to call this recipe. Vinaigrette? Dressing? Marinade? I think it was a challenge to come up with a recipe name because this cilantro lime vinaigrette is really all of the above. I drizzled it on top of grilled chicken, but it would also be tasty on top of vegetables. It can work as a marinade before you grill your meats or you can easily pour it on top of lettuce as a salad dressing. I often get into the routine of marinating my chicken breast in olive oil, salt, pepper, and maybe a couple other spices. While it’s easy, I get sick of bland chicken all. the. time. So when I knew I wanted to grill some chicken the other night, I scoured the fridge for anything to spice up my once boring chicken routine. I think I add garlic to every dish I make. That was a no-brainer. I found some limes and remembered the fresh cilantro now growing outside the kitchen in an herb garden. After rinsing the cilantro, pick the leaves off the stems and place in a food processor. Peel the garlic, and squeeze the juice of the lime on top of the cilantro in the processor. Sprinkle with salt and pepper. Depending on your food processor, drizzle a stream of olive oil while the processor runs, or add 2-3 tablespoons to the processor before turning it on. And that is it! This combination of just a few ingredients will truly liven up chicken, veggies, or whatever else you can think to use it for! The recipe can be adjusted depending on how many people you are cooking for. You can also double it and store any leftovers in an airtight container to use throughout the week.