Healthy, herby, and delicious.
1 tsp chili powder
1 tsp cumin (also can use curry powder)
salt (generous pinch)
1 lb chicken breast tenders
1/2 cup cilantro
pinch fresh parsley (OPTIONAL)
1 clove garlic
1 jalapeno or serrano chile pepper, seeded (also can use cayenne)
* 1/3 cup blanched, slivered almonds (OPTIONAL)
2 T lime juice
2 T olive oil
1-2 T water
In a cup, combine chili powder, cumin, and salt. Rub this spice mixture over chicken pieces. Set aside.
In a food processor, combine cilantro, parsley (optional), garlic, chile pepper, almonds (if using), and salt. Process until chopped. With blade still running, add lime juice, oil, and water through tube. Pour into bowl and set aside.
Place chicken on oiled grill or grill pan. Grill for approximately 15 minutes, turning occasionally (or until 170 degrees). Serve with cilantro sauce.
From the kitchen of Stephanie Krause