Well, the weather doesn't know that September is coming. Its still been pretty toasty here in the Treasure Valley with highs in the 90s the last few days. The last thing I want to do after coming home on a hot day is heat up the kitchen. Plus, we need to take advantage of grilling while its still grilling season!
This recipe is simple but delicious! Even Ty will eat it so you know its good. Have a great last week of August/ first week of September.
3 large chicken breast halves
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp southwest seasoning (Mrs Dash has a good one)
1 Tbsp chopped fresh garlic
1 Tbsp fresh lime juice
3 Tbsp oil (I used canola)
2 Tbsp water
1-2 bell peppers, bottom and top cut off, then chopped into 4 pieces
1 med sweet onion, sliced thick (optional)
Other toppings if desired
1. Slice each chicken breast piece in half horizontally. The easiest way is to hold the breast flat against the cutting board with your hand while sliding the knife through the meat. You should end up with two thin chicken breast pieces.
2. Mix seasonings, lime juice, water and oil in a bowl for the marinade. Place in a ziptop bag with the chicken pieces and shake well to distribute the marinade. Let sit in the fridge for 30 minutes, turning after 15 minutes. Meanwhile, heat the grill over medium heat.
3. Place the chicken and veggies on the grill. Cook over medium heat for 2 to 3 minutes per side. The veggies may take a bit longer than the meat.
4. Let meat rest for 5 to 7 minutes on a cutting board. Slice meat and veggies thin, then layer with cheese and salsa into warm flour tortillas. Serve with additional toppings such as sour cream, guacamole, etc.
Tip: The meat stores well in the freezer! Make extra, slice it up, and transfer to a freezer bag once its cool. Reheat for a quick dinner or as a topping on a crunchy fajita salad!