1 pound boneless chicken breast
1 cup cilantro lightly chopped
1/2 lime, juiced, about 1 tablespoon
1/4 cup olive oil
3 cloves garlic
1 jalapeno lightly chopped
1 teaspoon salt
1/2 teaspoon black pepper
In a processor, blend cilantro, lime juice, olive oil, garlic, jalapeno, salt, and pepper.
Cut chicken breast into chunks and place them into a ziplock bag.
Pour lime and cilantro marinade into the bag with the chicken.
Let sit in the fridge for at least one hour, for best results, leave in the fridge overnight.
Cook chicken until all of the biggest pieces hit an internal temperature of 165 F.
Goes perfect on top of a mixture of white rice, corn, and cilantro.