We’re all busy. Whether it’s work, meeting up with friends, running errands or taking care of family, there just never seems to be enough time in the day. When life get’s especially busy, I turn to old favorites I know how to make by heart – the ones where measurement doesn’t really matter and I usually have all of the ingredients on hand. I had some leftover cilantro from a salsa I made last weekend, so I decided to make my Honey Lime Chicken; perfect for adding to salads for the week. The original recipe comes from Rachel Ray and is intended to be turned into a sandwich; although mine has never made it between two pieces of bread 
. With such simple ingredients, you can make a lot or a little depending on your purpose – want a few tenders to trow on a salad? Absolutely! Making a big meal for company? No problem! Whether you choose breasts or tenders, this chicken is perfect paired with a Tex-Mex rice, Mexican chunk salad or even on its own.
Ingredients:
- 1 med-large lime; juice & 1/2 the zest
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 2 tablespoons EVOO (extra virgin olive oil)
- 1 tablespoon chopped cilantro
- S&P
- Chicken breasts or tenders
Directions:
- Heat a grill pan over med-high heat.
- In a small bowl mix the lime juice & zest, honey, cumin, EVOO, cilantro and S&P.
- Put the chicken in a Ziploc bag along with the marinade; let sit in the fridge for at least 20 minutes (or 6 min if you’re impatient/rushing like me
). 
- Using tongs, place chicken on the grill pan and cook for 5 minutes on each side – please note, this depends on what size chicken you’re cooking; more time for chicken breasts, less for tenders.
- Remove and serve with Tex-Mex rice (rice w/ chili powder, cumin, black beans, tomatoes & corn), Mexican Chunk Salad (Rustic chopped tomatoes, cucumbers, red onion, lemon juice, & pinch of S&P, cumin & chili powder) or solo .
Bon appetit!
-Chrisina