Open Arms of Minnesota

Weekly Recipe #296: Lemon-Lime Marinated Chicken with Potatoes & Onions

Lemon Lime Chicken

As part of our commitment to increasing access to healthy food in the community, Open Arms partners with The Food Group to be a monthly Fare For All pick up site. Whether you’re a volunteer, client, supporter or neighbor of Open Arms, you are welcome to come buy packages of fresh produce and proteins for up to 40% off retail prices.

Thanks to support from the The Food Group, we’re also hosting cooking classes for our clients on Fare For All pick up days. Participants take home a “Combo Pack” from FFA and learn how to cook using the items in that month’s boxes. Here’s a recipe from June’s cooking class, perfect for creating a healthy meal for your family this summer!

Lemon-Lime Marinated Chicken with Potatoes & Onions

Adapted from Seeded at the Table

(Serves 4)

Chicken:

Ingredients:

  • 1 lb. boneless, skinless chicken breasts (cut into 4 pieces)
  • 1 lime, zested and juiced
  • 1 lemon, zested and juiced
  • ½ cup vegetable oil (or canola)
  • 2 tsp. garlic powder
  • 1 ½ tsp. dried cilantro
  • 1 tsp. salt

Directions:

  1. In small mixing bowl, combine all ingredients except chicken to make marinade.
  2. In a gallon-sized freezer bag, add marinade and chicken. Place in the refrigerator to marinate for several hours. (Note: can be frozen for use at a later date).
  3. When ready to cook, remove the chicken from the bag and discard the bag with leftover marinade.
  4. On a preheated grill, grill chicken for about 8 minutes each side until heated to 165 degrees F.

Potatoes & Onions:

Ingredients:

  • 4 medium sized potatoes, washed and diced
  • 1 onion, chopped into large pieces
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. garlic powder
  • Any other herbs/seasonings you may enjoy (rosemary, thyme)
  • ¼ cup olive oil (or canola)

Directions:

  1. In a large bowl, combine potatoes, onion, salt, pepper, garlic and any additional herbs. Add oil and toss to coat.
  2. Cut off 8 sheets of foil into sizes that are big enough to wrap around 1/4 of the potato mixture. Place two sheets of foil on top of each other to make a double layer, so you have 4 groups. Spray the tops with cooking spray, then layer 1/4 of the potato mixture in the middle of each double-layer foil sheet. Fold the foil up over the potato mixture and twist the edges to seal.
  3. Cook on the grill over direct medium heat for 20 to 30 minutes, or until the potatoes are tender. Be very careful when opening the packets, as the steam will be very hot.

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