Another Scott Original

I don't know what prompted me to create this recipe, but I think it had to do with what I had and what I was craving....I don't know of too many flavors that match as well as cilantro and lime. And I must say, I used to really dislike cilantro, but it started to really grow on me and now I'm loving it in certain dishes.

Cilantro and Lime Chicken Tacos
Serves 4, if your tiny, 2 if you're really hungry! So much for leftovers for lunch tomorrow.

1 lb Boneless/skinless chicken breasts
1 or 2 shallots, medium dice
1 or 2 limes, zested and juiced
1 handful cilantro, chopped
Salt and Pepper to taste
Olive Oil
Seasoning like Mrs. Dash (optional)

Prepare chicken with a light coating of olive oil, salt, pepper and seasoning. All to taste. In a medium saute pan, over medium-high heat, cook the chicken, about 5 minutes on each side. Leave the chicken alone, so it can develop a nice sear, so don't turn it to much.

While the chicken is cooking, dice your shallots and zest/juice your lime.

When the chicken is cooked through, remove to a plate to rest for about five minutes. Remove pan from heat, don't clean it, we'll be going back to it as is in a few minutes. When the chicken is cool enough to handle, roughly chop with a chef's knife to about 1/4 to 1/2 pieces.

Return your pan to medium-high heat, add a teaspoon of olive oil, when hot, add your diced shallots and saute until just softened/browned. Add your juice and zest, deglaze your pan, simmer for a brief minute, it will reduce slightly. Add your chopped chicken and stir to incorporate. Add the cilantro stir again.

Serve with your typical taco fillers.

Without sour cream or guacomole, it's a pretty healthy dish. Enjoy!