taco chicken...

1 lb. chicken breasts or thighs (I used tenders)

juice of 2 limes

splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. Kosher salt

1/2 tsp. black pepper

Combine all ingredients in a large ziploc bag & smoosh (a technical term!) around to coat chicken. Marinate for at least 4 hours, no longer than 8. Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.)

This was fabulous. Fabulous, I say. Fabulous. Think I enjoyed it? I did. We all did. I rarely come across a chicken recipe that I love, and then I just get sick of chicken. This will probably become a weekly meal around here. The options are endless. You could make a taco salad, quesadillas, add it to a tortilla soup, make it into a southwest chicken salad, or eat it just as it is. The recipe is from here. I altered it a little (because I didn't read the recipe all the way through before diving in..oops!)

I paired the chicken with this yummy jicama and black bean salad from Lindsay at Cafe Johnsonia...

1 small jicama, peeled and cut into 1/4" dice

1 (15 oz.) can black beans, drained and rinsed well

1 red bell pepper, cut into 1/4" dice

1 cup yellow corn

4-5 green onions, sliced, white and tender green parts only (I used a small red onion instead)

Juice of 1 lime

1-2 tsp. grape seed or other flavorless oil (like canola)

coarse salt and black pepper, to taste

pinch of chili powder

1 Tbsp. chopped fresh cilantro (I used parsley)

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.Makes 4-6 servings as a side dish.

LOVED it! I will be making this a lot this Summer!