Soy Lime Marinated Chicken with Balsamic Corn Relish

I made this chicken recipe the other night and had to share it with you guys. I’m not really sure where the recipe originated but it was passed on to me by my brother. I made a few changes of my own and it turned out absolutely delicious. The balsamic vinegar in the corn relish pairs beautifully with the soy lime marinated chicken and cilantro rice.

I didn’t plan on documenting this meal so I don’t have pics for every step, but once I starting smelling all of the amazing flavors in the dish I had to post it.

Give it a whirl. It’s healthy, easy and delicious!



  • 10 oz container less sodium soy sauce
  • 1/2 cup fresh lime juice (around 6 limes)
  • 2″ piece fresh ginger, grated
  • 1 large garlic clove, grated
  • 1/2 tsp crushed red pepper
  • 40z honey
  • 4 boneless skinless chicken breast (around 1.5 pounds)
  • 1 tbsp extra virgin olive oil

Corn Relish

  • 1 can sweet corn kernels, rinsed and drained
  • 3 tbsp cilantro, finely chopped
  • 2 tbsp red onion, diced
  • 1 small jalapeno, seeded
  • 2 tbsp red bell pepper, diced
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • salt and pepper

Cilantro Rice

  • 1 cup Indian basmati rice
  • 1 cup water
  • 1/2 cup chicken broth
  • 3 tbsp cilantro, finely chopped
  • 1 lime, juiced

To make the marinade combine the soy sauce and the next 5 ingredients, through the honey, in a medium bowl and whisk until well combined. Trim the chicken of any fat and place in a large baking dish. Pour the marinade over the chicken and refrigerate for 30 minutes to an hour.

While the chicken is marinating combine the rice, water and chicken broth in your rice cooker or sauce pan and cook according to package directions.

In a medium bowl mix all of the ingredients for the corn relish together and season with the salt and pepper to taste.

Heat the remaining tablespoon of oil in a large cast iron skillet over medium high heat and add the chicken. Cook until completely cooked through, around 4-6 minutes on each side.

To plate place a mound of rice in the center of the plate and top with the chicken. Serve the corn relish on top of the chicken.

I served a Caesar salad on the side to round out the entire meal. Pair a light and fruity Pinot Noir to bring out all of the amazing flavors.

Bon Appétit!

A Taste of Pakistan: Chicken Pilau

*Update: My original post referred to this dish as Biryani. I later found out that this is actually Chicken Pilau.

A great thing about my job is that I work for such a diverse company. We have many different cultures that love to share the flavors of their world. One of the girls I work with is from Karachi and I love to sample the food that she makes. I attempted to make one of the signature dishes of her country, Chicken Pilau, and I thought I would share my experience!

Continue reading

Cheesy Chicken Roll-Ups with Lemon Risotto

I’m starting to finally get the hang out of building multiple meals using the same ingredients. For so long I’ve just made a list of meals to make, completely different from each other, purchased all of my groceries and ended up wasting most of the leftover ingredients. After re-evaluating how much money I was throwing in the garbage I’ve really tried to focus on pulling my meals together better. This weekend was the perfect time to put this new practice to use. Here are the results! 🙂

Friday Night Dinner:

White Pizzas with Arugula by Ina Garten

This recipe was absolutely delicious! I cut the recipe down a bit so I had plenty of leftover ingredients for another meal. I cooked the pizza a minute or two too long but the crust was crispy and the cheese was gooey and scrumptious. The arugula salad on top really tied everything together. Add a Caesar salad (yes I know more greens…but it’s too good to resist) and a glass of Sauvignon Blanc and you’ve got the perfect meal.

Saturday Night Dinner:

Today was one of those perfect lazy Saturdays. When it came time to start thinking about dinner I didn’t have the energy to go back to the grocery store, and facing the busy restaurant crowds didn’t sound appealing at all. So, I opened the pantry and got to thinking. I had some leftover cheese, arugula, and lemon vinaigrette from the night before, a bag of frozen chicken, fresh thyme, a container of Arborio rice, and a little bit of white wine left. After some creative thought, along with a little help from Food Network, this is what I came up with. Continue reading

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