Healthy Recipes from EverBank Field

Executive Chef Tim Hoch shares healthy player favorites.

Citrus & Ancho Marinated Chicken - a healthy player favorite



For the Marinade, whisk together all ingredients large bowl until combined. Add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator.

Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes.


Black Bean Pico De Gallo - The black beans add a bit of protein to this vegetable rich recipe.


  • 1 1/2 cups diced roma tomatoes
  • 1/4 cup diced red onion
  • 1 tablespoon diced jalapenos
  • 1 tablespoon minced garlic
  • Juice of 2 limes
  • 2 tablespoons cilantro, chopped
  • 1 cup cooked black beans
  • Salt and pepper


In a bowl combine all ingredients. Season to taste with salt & pepper.


Spicy Green Rice - A healthy version of the traditional arroz verde.


  • 2 Poblano peppers, coarsely chopped
  • 1 Jalapeno pepper, coarsely chopped
  • 2 medium scallions, coarsely chopped
  • 1 cup coarsely chopped fresh spinach leaves
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 teaspoon kosher salt
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 1/2 cups long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 medium lime, halved


  1. Place the peppers, scallions, parsley, cilantro, and salt in a blender. Add the water and process until smooth; set aside.
  2. Heat the oil and butter over medium-high heat in a large saucepan with a tight fitting lid. When the butter starts to foam, add the rice, stirring well to coat each grain. Cook, stirring occasionally, until the rice is fragrant and slightly golden, about 3 minutes.
  3. Add the blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in the chicken broth. Return the mixture to a simmer, then reduce the heat to low. Cover and cook until the liquid has been completely absorbed and the rice is tender, about 14 minutes.
  4. Remove from heat and let the rice sit, covered, for 5 minutes. Uncover and squeeze the lime halves over the rice. Stir well and serve

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