Nothing screams summer better than a flavorful lime-infused dish! Using lime juice or even lemon juice in recipes instantly adds a burst of zest to any meal. These citrus fruits pair well with proteins and veggies. For years, lemons and limes have been used in home remedies as natural cleansers in the body. In fact, many physicians recommend patients consume ½ of lemon/lime juice daily to help raise the level of citrate in the body to help fight against kidney stones. Here are two recipes (one borrowed and one my own) that I recently paired together for a flavorful Monday night dinner. Anytime my husband’s first words are “this is delicious” after taking his first bite, I know it’s a keeper in our household (and worthy of a blog post!).
Bacon Lime Sweet Potato Salad (adapted from paleomg.com)
- ½ pound bacon
- 3 large sweet potatoes, cut into ½-inch (12-mm) cubes
- 8 garlic cloves, chopped
- 2 tablespoons coconut oil
- juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 green onions, chopped
- handful of fresh dill, roughly chopped
- dash of red pepper flakes
- salt and pepper, to taste
- Preheat oven to 375oF. Put foil down on baking pan and lay bacon flat across the pan. Cook for 15-20 minutes turning once halfway through cooking until bacon is crispy. Set aside to cool and then roughly chop.
- In another pan, combine chopped sweet potatoes, garlic and coconut oil. Roast at 375oF for about 30 minutes or until sweet potatoes are slightly tender.
- While the sweet potatoes are roasting, whisk together the lime juice, olive oil and balsamic vinegar. Toss in green onions, dill, red pepper flakes and salt and pepper and mix well.
- Once sweet potatoes are done cooking, toss them together with the dressing and bacon
- 3-4 chicken breasts
- 5-6 garlic cloves, crushed
- 1 shallot, chopped
- 1 tbsp smoked paprika
- 1 tbsp cumin
- ½ tbsp salt
- Juice of 1 lime (2-3 Tbsp lime juice)
- ½ tbsp pepper
- ½ cup olive oil
1. Preheat oven to 375oF. Meanwhile; pulse garlic, shallot, lime and spices in food processor.
2. Slowly add in olive oil while blending and mix until smooth.
3. Line a baking sheet with foil and lay chicken breasts on top. Evenly cover each chicken breast with marinade. (The flavors really set in if you refrigerate the chicken with the marinade on it for a couple of hours)
4. Place in oven and cook for 35 minutes or until done.
You can find more delicious and healthy recipes just like these two in our health library!