Ingredients

• 1 lime, for zest
• 1 bunch fresh cilantro
• ½ medium yellow onion
• 2 cloves garlic
• 3 tablespoons red wine vinegar
• 1 tablespoon Italian seasoning
• 1 tablespoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup + 2 tablespoons extra-virgin olive oil
• Large zip-top bag
• 1 ½ lb boneless, skinless chicken breasts
• 1 (8 oz) can pineapple tidbits in juice

Steps

1. Zest lime (1 teaspoon). Place in food processor: cilantro, onion, garlic, vinegar, Italian seasoning, cumin, salt, pepper, and ¼ cup oil; process until smooth. Place marinade in zip-top bag, add chicken (wash hands), and seal bag. Let stand 10 minutes (or chill overnight) to marinate.
2. Preheat grill (or grill pan) on medium-high. Remove chicken from marinade (discard marinade). Grill chicken 15 minutes, flipping occasionally, or until chicken is 165°F.
3. Drain pineapple. Combine pineapple, lime zest, and remaining 2 tablespoons oil. Serve chicken with pineapple salsa.

Ingredients

• 1 (24 oz) bag baby gold potatoes
• ¼ bunch fresh cilantro
• 2 teaspoons sazón with culantro and achiote
• ½ cup sour cream
• 1 teaspoon chipotle hot sauce

Steps

1. Halve potatoes; chop cilantro coarsely.
2. Place potatoes in microwave-safe dish and cover; microwave on HIGH 8–10 minutes until tender when pierced with a fork.
3. Mash potatoes until smooth. Stir in cilantro, sazón, sour cream, and hot sauce. Serve.