CITRUS AND HERB MARINATED CHICKEN

Steps:

• 10 chicken tenders 1/4 cup Wegmans Lemon Vinaigrette (or make your own marinade with olive oil, white wine vinegar, lemon juice, cilantro, garlic and a bit of sugar, salt and pepper to taste). Marinate chicken tenders in vinaigrette for 1 hour or while making other recipe components. Once all of your components are assembled, grill chicken until done, about 4 minutes each side on a preheated gas or charcoal grill. Rice Assemble and cook in a rice cooker: 1 cup basmati rice 1 1/2 cups low sodium chicken broth 1 T fresh cilantro optional add 4 T water for softer rice Guacamole Roasted Corn and Black Beans 1 16oz can of corn, drained 1 16oz can of black beans, rinsed and drained Heat skillet on medium high heat, lightly coat with butter flavored no stick spray, add corn and brown on both sides, be careful not to burn it. Add black beans and stir until warm. Turn off heat and keep warm. Light Creamy Cilantro Dressing In large mixing cup whisk the following ingredients: 1/2 cup Kraft Mayo with Olive Oil 1/3 cup lowfat or skim milk 1 T dried cilantro juice from one small lime 1/2 tsp minced garlic 1/8 tsp black pepper 1/8 tsp chilli powder optional salt and fresh cilantro to taste Adjust seasoning to your taste; should be the consistency of ranch salad dressing. Pico de Gallo In a bowl, lightly mix: 3-4 medium tomatoes, finely chopped 1 small onion, finely chopped 3 small sweet peppers, finely chopped 1 jalapeno, finely chopped juice from 1/2 small lime 1/2 tsp chilli powder 1/2 tsp minced garlic 1 T fresh cilantro optional 1/8 tsp dried cilantro