Chard Tacos with Lime Cilantro Chicken

Cilantro, limes, chard from csa box
chicken from Sprouts

Comments: I would have made more chard for the tacos, or eaten my children's share. It was really good. We ate the tacos with black beans, guacamole, olives, and salsa. The chicken isn't in the recipe, just had it lying around and figured at least everyone would eat that if the tacos were a disaster. :) I added less red pepper flakes, but might full Tbsp next time

Verdict: ***1/2 All the adults ate it up and wanted seconds. The kids all said they didn't like it, but my 4 year old ate his without complaint (possibly just copying his brother in the protesting?) Also, additional star for my mom, who joined us for dinner.

Cilantro Lime Chicken

Ingredients:
4 large chicken breasts
1 cup chopped cilantro
1/2 cup olive or vegetable oil
3 Tbsp garlic
Juice of 5 small limes
Salt and pepper

Directions:
Mix together cilantro, oil, garlic, lime juice, salt and pepper. Add to chicken and marinate for approximately 5 hours.

Broil 4-5 min on each side or until done.

Let rest for 3 minutes and slice into strips. If desired, drizzle with fresh lime juice.


Chard Tacos

Ingredients

1 1/2 tablespoons olive oil
1 large onion, cut into 1/4-inch slices
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1/2 cup chicken broth
1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
1 pinch salt
12 corn tortillas
1 cup crumbled queso fresco cheese
3/4 cup salsa
Directions

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.