Garlic Lime Chicken Breasts

This recipe can be prepared in 45 minutes or less but may require additional sitting time.

Ingredients

 1/4 cup fresh lime juice

 1/4 cup olive oil

 1 tablespoon minced garlic

 4 chicken breast halves with skin and bones (about 2 pounds)

Preparation

In a large bowl whisk together lime juice, oil, and garlic and season generously with salt and pepper. Add chicken, turning to coat. Marinate chicken, covered and chilled, turning once or twice, at least 2 hours and up to 1 day.

Preheat oven to 400°F.

Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast in upper third of oven until just cooked through, 25 to 30 minutes.

Change oven setting to broil and broil chicken about 2 inches from heat until skin is crisp, about 2 minutes.

And this can be served with.............

Black-Bean and Tomato Quinoa


yield: Makes 4 (side dish) servings

active time: 20 minutes

total time: 45 minutes

Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.

Ingredients

 2 teaspoons grated lime zest

 2 tablespoons fresh lime juice

 2 tablespoons unsalted butter, melted and cooled

 1 tablespoon vegetable oil

 1 teaspoon sugar

 1 cup quinoa

 1 (14- to 15-ounce) can black beans, rinsed and drained

 2 medium tomatoes, diced

 4 scallions, chopped

 1/4 cup chopped fresh cilantro

Preparation

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.