Looking for a low carb meal for the summer? This easy Mojo chicken marinade can't be beat! Use the grilled chicken for salads, snacks or a filling meal. Try the cheesy charred veggies as a new go-to low carb side!
- 2.5 pounds Boneless, Skinless Chicken Breasts about 5-6 breasts
- 1 whole grapefruit cut in half, to juice
- 1 whole lime cut in half, to juice
- 1 whole lemon cut in half, to juice
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 whole shallot, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup Roasted garlic red wine vinegar
- 5 cloves garlic, minced
- 1/4 cup mint, chopped
- 1/2 cup cilantro, chopped
- 1/2 teaspoon salt and pepper
- 2 tablespoons unsalted butter
- 1 cup chopped carrot
- 1 cup chopped zucchini
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1/2 cup shredded colby jack cheese
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In a 9x13 pan, juice grapefruit, lemon and lime. No need to worry about any seeds! Stir to combine. Add shallot, oregano and cumin, plus salt and pepper. Whisk. Finally add mint and cilantro.
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Add chicken to the marinade dish (it's okay if it's frozen!). Coat in marinade and cover. Refrigerate for at least 3 hours, maximum 24 hours.
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To cook: heat a cast iron pan over medium high heat. Add EVOO. Remove chicken from marinade and slowly add 4 pieces of chicken to the hot pan. (Discard marinade!!). Cook on 4 minutes each side, or until fully cooked. Repeat with the remaining chicken.
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Remove all chicken from pan and add 2 tablespoons unsalted butter. Allow to melt, then add chopped veggies. Allow the veggies to char in the pan, stirring frequently--about 6 minutes. Season with salt, pepper and cumin. Turn off heat.
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Top the veggies with cheese allow to melt. Serve with chicken. Garnish with extra lime wedges and chopped cilantro, if desired.
Any 3 cups of veggies are delish--try mushrooms, cabbage, peppers or broccoli!
Boneless, skinless chicken thighs can be used, too. Also try bone in thighs or salmon!