Contributor: Caroline Coker
This is an easy and delicious weeknight meal, or one to enjoy 24/7. Cut the recipe in half, or double depending on the number of people you need to feed! Caroline’s Dry Rub is the perfect marinade for the chicken before it hits the grill. Just serve on a bed of your favorite lettuce, or use corn tortillas to turn salad night into taco night. #HealthIsYourWealth
Caroline’s Dry Rub:
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon onion powder
3 tablespoons good oil
1/2 cup lime juice
Ingredients
3 boneless skinless chicken breasts, cut horizontally to make six breasts
1 medium onion, cut into thin wedges
1 medium each red, green and yellow pepper, cut into thin strips
1 cans (4 ounces) sliced green chilies
chopped Romaine lettuce
3 medium tomatoes, cut into wedges
1 medium ripe avocado, peeled and sliced
Preparation
Combine dry spice ingredients into a medium bowl with olive oil and lime juice and whisk. Pour 1/2 of marinade over sliced chicken (wearing laytex gloves if you wish), massage and rub into the chicken breasts, then place in gallon size zipper bag and marinate for 30 minutes in the refrigerator.
Remove and grill 4 minutes on each side or until it is not longer pink. Let it rest 3-4 minutes on a cutting board before slicing into 1/2 inch pieces against the grain.
While the chicken is grilling, add 2 tablespoons of vegetable oil to a large wok or pan set to medium high heat. Add onions until translucent. Slightly char. Add the green, red, and yellow peppers and cook 2-3 minutes. Add the 1/2 reserved marinade and cook for 2 minutes. Add green chilies and stir.
Plate on a bed of Romaine with tomatoes and sliced avocado on the side for a delicious and healthy meal.
View this recipe on GulfCoastRestaurants.com You Tube! By doing so, you will be able to see all the nutritional facts about this fiesta of a recipe.