Lime & Herb Marinated Grilled Chicken and Zucchini Patties (gluten free)

Well, we are officially on vacation...and are staying at one of the most beautiful riverfront cabins...it's quiet, it's secluded and it's relaxing.  It is one of the most unusual cabins and looks like something you would find in a magazine.  We arrived yesterday and had all the unpacking and grocery shopping to do, so I didn't get a chance to cook until today.  This evening I made Lime & Herb Marinated Grilled Chicken, Zucchini Patties (gluten free), Cherry Tomatoes that I marinated in Pomegranate Vinegar & Olive Oil (along with salt and pepper) and added baked potatoes to the plate for hubby and my daughter (who is spending a few days with us).  It was a delicious dinner.  I snapped a few photos of my meal below as well as the recipe for the Lime & Herb Marinade and the Zucchini Patties -- I tossed in a few photos of the cabin too.  Enjoy!

 Below are a few photos of my "little piece of heaven" this week...(followed by the recipes)

Front of the cabin as the early morning sun burns off the rain from last night

Back of the cabin (view from the deck down by the river)

There is no sign of any drought here...it is lush, green and gorgeous

P.S. -- Happy Birthday Dad...I love and miss you more than words could ever say.  I have thought about you all day. 

Zucchini Patties (Gluten Free)

Ingredients

2 cups of zucchini, grated
1 cup of Italian blend cheese, shredded
1/2 cup Parmesan cheese, grated
2 eggs, beaten
1/4 cup, plus 2 Tablespoons almond flour
2 Tablespoons coconut flour
1/3 cup sliced green onions

1/2 teaspoon baking powder
1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Dash of cayenne pepper (optional)
Olive oil and/or butter (enough to coat non-stick skillet)

Directions

Squeeze all excess liquid from grated zucchini (line a clean dish towel with several layers of paper towels; roll and squeeze until excess liquid is removed. 
In a medium bowl, add the zucchini, cheeses, green onions, baking powder, almond and coconut flours, eggs, salt and pepper; mix well.

In a large non-stick skillet, heat a few tablespoons of olive oil, and 1 tablespoon butter (as needed) until hot.  Drop heaping tablespoons of the zucchini mixture into the skillet and cook on both sides until golden brown.  Remove to plate lined with a paper towel to absorb any excess oil or butter.  Serve immediately or keep warm in a 325 degree oven up to 30 minutes.

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Lime & Herb Marinated Chicken

Ingredients:
Juice of 3 or 4 limes

1/4 cup olive oil

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Turkish oregano (or regular)

1/2 teaspoon Greek seasoning

1/4 teaspoon cayenne pepper

3 or 4 boneless chicken breasts

Directions:
In a small bowl, combine all marinade ingredients well.  Pour marinade into a 1 gallon Ziploc bag.  Add chicken breasts and seal bag tightly (squeezing out as much air as possible).  Marinate approximately 4 to 8 hours.  Grill until done.