Serves 4
½ cup cilantro leaves, chopped
1 tbsp ginger, minced
1 ½ tsp finely grated lime peel
1/3 cup lime juice
1 tsp salt
½ tsp ground pepper
4 boneless, skinless chicken breasts (about 1 ½ lbs)
2 tbsp oil
3 zucchini sliced in quarters and length-wise
4 large portobello mushroom caps
1 tbsp soy sauce
Mix cilantro, ginger, lime peel, 2 tbsp lime juice, ½ tsp salt and 1/4 tsp pepper. Spread over each chicken breast. Marinate in fridge for 30 minutes to 1 hour. Keep remaining mixture set aside.
Heat to medium heat and drizzle chicken with 2 tsp oil. Cook chicken in pan for 4 to 5 minutes each side (or until done). In another pan, toss in zucchini and mushroom with remaining oil, salt and pepper. Grill, turning often, 10 minutes or until brown and just soft.
Serve veggies and sliced chicken over rice. Drizzle remaining cilantro mixture over everything.