I’m a big old quitter.
Yup, I went out and I ate cheese and some toast a day early. It was just too nice to snub a drink with friends. Sorry detox, but sitting outside and eating are my two favorite things. I caved in and got a quality beer, a couple slices of cheese, and a four slices of tiny toast.
Mm… I’m okay with quitting earlier than planned. It’s barely a day and the last thing I want to do is go into some sort of coma after stuffing my face at the Bellagio buffet. I didn’t eat anything super greasy or bad, and for that I’m proud of. I didn’t realize I would make it this far, but 48 cupcakes and four loaves of bread later, I am free of some of my food dependence.
Now, I have a few more detox meals to post and this is one of them. Yeaaah, it’s Mexican which I’m finding can be very flavorful without being high sugar and fats. If you’re looking for an easy crowd pleaser, this is definitely a go to recipe. IT’s even easy clean up– ONE pan! One pan!
Cilantro-Lime Roasted Chicken
serves 4 | 5 minutes prep and 40 minutes cooking time
1 chicken (about three pounds) cut into six pieces, defrosted and deskinned
2 T of olive oil
1t of chile powder
1t of ground cumin
zest of 1 lime
juice of 1 lime
1t of salt
1t of black pepper
4 garlic cloves, minced
1/4 c of fresh cilantro, chopped
8 shallots, halved
Preheat the the oven to 425.
Chop the chicken and remove skin. Place in a baking pan that fits everything in one layer snuggly (I used a 9×13 pan) Add everything into the pan toss, coating everything well. Toss the pan into oven, it’s okay if the oven is not completely pre-heated. Cook the chicken for about twenty minutes, turn the chicken around and leave it in the oven for twenty more minutes. Once chicken is done, turn off the oven and serve!
Lime-Cilantro Rice
I used a rice cooker, so when I made the rice, I put the juice of a lime in with the cooking water. Once done, throw in a quarter cup of fresh cilantro and a couple pinches of salt and pepper!
Yum sounds great