Ingredients
4 free-range chicken breasts (buy bone in/skin on and save for stocks or soups)
1/2 teaspoon black pepper
1 small lime, juiced
2 teaspoons ground cumin
1/4 cup olive oil
1 small yellow onion
4 garlic cloves, or more if desired
1 jalapeno pepper, seeded
Instructions
- Use a meat tenderizer tool to pound chicken breasts flat.
- Combine next seven ingredients in mini prep food processor.
- Whiz to combine.
- Pour mixture over chicken and marinate 4 – 6 hours, tightly covered, in the fridge.
- Cook outdoors on a hot grill or indoors under the broiler until internal temp = 160F.
- Let stand on wire racks for a few minutes before plating.
- Serve on top of a bed of your favorite leafy greens with a general portion of avocado.
source: paleoista
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