The liver is your almighty organ of detox, and we all need to support it right now as we fight infection and transition into springtime.

Cilantro chimichurri for a delicious, detoxing, and beautiful addition to your next meal. Use on grilled fish and meat but it’s also divine on roasted veggies, on zucchini noodles, or as a spread in your wraps. Your liver will thank you for it!

Cilantro Lime Marinade
1 tbsp olive oil
1 lime, juiced
1/2 tbsp pure (local) honey
3 cloves garlic, minced
2 tablespoons cilantro, chopped
1/4 tsp sea salt
1/4 tsp ground pepper

Place all ingredients into a Ziploc bag. Add skinless chicken breasts and mix well to evenly coat. Refrigerate for 2-3 hours.

Remove the chicken from the bag and grill or bake/roast your chicken. Roasting chicken at 450°F should require a cooking time of about 15-18 minutes (depending on the thickness/size of your chicken breasts). 

Cilantro Chimichurri
2 cups cilantro, chopped⁠
1/4 cup fresh lime or lemon juice⁠
1/2 cup olive oil⁠
3 cloves garlic, chopped⁠
1/2 fresh jalapeño, seeded, chopped
⁠2 tsp ground cumin⁠
2 tsp ground coriander⁠
1/2 tsp sea salt or to taste⁠

Add garlic, jalapeño, and cilantro to the food processor. Pulse. Add lemon or lime juice, olive oil, cumin, coriander, and salt. Pulse until well combined but slightly chunky. Makes about 1 1/2 cups of yum!⁠