½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
2-4 chicken breasts
Combine all ingredients except chicken in bowl or ziploc bag, mix well. Add the chicken, seal the bag or bowl and let it marinate in the refrigerator for up to 10 hours.
When ready to cook, preheat the oven to 350. Place chicken and excess marinade in baking dish and cook until chicken is cooked through (internal temp 165, about 40 - 45 minutes). Let the chicken rest for 5 minutes before cutting and enjoy!
1 pint grape tomatoes, halved
1 bell pepper, seeded and 1/2 inch diced
1 can black beans, drained and rinsed
½ cup red onioins, small diced
½ tsp lime zest, freshly grated
¼ cup lime juice, fresh squeezed (2 limes)
¼ cup olive oil
½ tsp black pepper, freshly ground
½ tsp minced garlic
2 ripe avacados, seeded peeled and ½ inch diced
Prepare the tomatoes, pepper, black beans, red onion and lime zest and place them in a large bowl.
Whisk together the lime juice, olive oil, salt, black pepper and garlic and poiur over the vegetables. Toss well.
Fold the avacodos into the salad just before you're ready to serve.
Enjoy this fantastic taste of summer.