Recipe: Basil Lime Chicken with Coconut Lime Rice

So, I decided to do what I should be doing every week: plan out my meals for the whole week. I'm notorious for taking multiple grocery shopping trips per week to get things for recipes I pick at the last minute and don't have ingredients for. It's a waste of gas, money, and time, so I planned out this week (factoring in when I'd want to reheat leftovers instead of make something fresh, and when I might want a filling lunch instead of my usual light lunch). One of the things I decided to try this week was a variation on this basil lime chicken recipe—something bright, fresh, and light. I paired it with basmati rice lightly flavored with shredded coconut and lime zest and a sprinkling of fresh basil on top to make for an incredibly flavorful meal.

Serves: 4
Prep. time: 10 minutes, plus approx. 20-45 minutes for the chicken to marinate
Cooking time: 20 minutes
Difficulty: Easy

Ingredients
Chicken & Marinade

• 2 chicken breasts, thinly sliced into approx. 3x1 in. pieces
• Juice of 2 limes
• Zest of 1 lime
• 2 tbsp. extra virgin olive oil
• 2-3 cloves garlic, minced
• 2 tsp. soy sauce
• 4 large basil leaves, chiffonade
• A big pinch of shredded, sweetened coconut
• Salt and pepper

Rice

• 1 cup basmati rice (I used Uncle Ben's, ready in about 15 minutes)
• 2-4 tbsp. shredded, sweetened coconut, chopped
• 1 tbsp. time zest
• 1 tbsp. lime juice
• 2 tsp. cumin
• 2 tsp. coriander

Directions

Combine all of the ingredients for the chicken and marinade in a bowl, cover, and set aside in the fridge to marinate for approx. 20-45 min. (not too long though, because the acidity in the lime juice can over-tenderize the chicken). 

Follow the package instructions for the basmati rice (the style I used required water, a little butter and salt, and rice and took approx. 15 min. total to cook). When the rice has about 10 minutes left to cook, heat a medium pan over medium high heat and pour the bowl of chicken and marinade into the pan. Cook, stirring occasionally to mix up the marinade sauce, until the chicken is tender and done. Reduce the heat to low. When the rice is done, fluff it and add the lime juice and zest, coconut, coriander, and cumin and gently toss to combine. 

Serve the chicken atop the rice and top with freshly cut basil.

This dish is absolutely perfect for a warm spring or summer day. Bright and tangy lime, fresh basil, and sweet coconut create the perfect flavor combination and the lime juice makes the chicken perfectly tender. Basmati rice is a great alternative to the usual plain white rice (I considered using jasmine rice, which would probably work just as well), and it easily takes in the flavor of the lime, cumin, and coriander. This dish is easy to make and absolutely delicious.

Recipe: Black Bean Hummus

So, since my spicy chickpea hummus was such a success, I decided to make a black bean hummus for my family to snack on this week. The recipe is almost identical to the spicy chickpea recipe, but the addition of paprika adds a new flavor and the use of some of the liquid from the can of black beans makes this a creamier, less dry hummus.

Serves: 6-8
Prep time: 10 minutes
Cooking time: No cooking necessary
Difficulty: Easy
Special Equipment: Food processor

Ingredients

• 1 clove garlic
• 15 oz. canned black beans
• 2 tbsp. lemon juice, fresh or bottled
• 1 tbsp. extra virgin olive oil
• 1 tbsp. tahini (or 2 tsp. sesame seeds and 1 tbsp. sesame oil )
• 3/4 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground coriander
• 1/4 tsp. ground red cayenne pepper
• 1/4 tsp. paprika

(Recipe and ingredients for flat bread for dipping can be found here; this time, I had premade pita chips and baby carrots)

Directions
Combine all of the ingredients in a food processor and blend until smooth. Transfer to a small bowl and serve with pita/flat bread, bell pepper slices, or "dippers" of your choice. Refrigerate leftover hummus.

Like the spicy chickpea hummus I made before, this hummus is spicy and flavorful and makes for a delicious snack.

Recipe: Spicy Chickpea Hummus with Flat Bread

So, I've been looking for filling, healthy snacks to try and I've heard a lot of good things about hummus. I've never really been a fan of hummus—most of my experiences with it involve a school dining hall or restaurant buffet, and it's either chalky and flavorless or it's watery. However, one of my favorite restaurants from college had a black bean hummus and chickpea hummus dish on their menu that I tried once at a tasting and really enjoyed, so that gave me hope that I could come to like it. Obviously, the jarred stuff and the junk turning grey next to the dressings at the salad bar are not what a "hummus beginner" should be eating, so I thought I might like it if I made it myself. I found a recipe by Rachael Ray here (not my favorite TV personality, and I'm not a fan of her abbreviation "EVOO," but she's made some tasty stuff), and after a few alterations, I whipped it up and it turned out great!

Prep time: 5-10 minutes
Cooking time: 7-12 minutes (for the pita/flat bread chips), no cooking necessary for the hummus 
Difficulty: Easy

Ingredients

For hummus:

• 1 (15 oz.) can of chickpeas (garbanzo beans), drained
• 2 tbsp. tahini sesame paste, or 1 tbsp. each of sesame seeds and sesame oil
• 1/2 tsp. ground cayenne pepper
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 garlic clove, minced
• 2 tbsp. lemon juice
• Salt, to taste (I used a dash or two)
• 1-2 tbsp. olive oil

For  pita/flat bread chips:

• Pita or flat bread of your choice (I used Schwebel's Old World Flat Bread - Wheat)
• Olive oil
• Black pepper
• Salt
• Garlic powder or garlic salt
• Ground cayenne pepper
• Oregano

Directions
For the hummus: Combine all of the ingredients together in a food processor and blend into a smooth paste. Transfer to a small dish and serve with pita/flat bread chips, vegetables, or other "dippers" of your choice. Refrigerate any leftover hummus.
For the pita/flat bread chips: Preheat the oven to 400* F. Combine a dash of each dry ingredient in a small bowl with olive oil and brush onto the pita/flat bread. Place on a baking sheet and bake in oven for 7-12 minutes, until slightly crispy. Pull or cut bread into pieces to create chips and dip them into the hummus.

This hummus is very filling and so flavorful. The ground cumin, coriander, and cayenne add spiciness and intense flavor, and the lemon juice helps lighten and brighten the taste. Served with warm pita chips and crisp veggies, like orange and green peppers, and it's the perfect snack!