My love for you will still be strong
After the boys of summer have gone.
-- DON HENLEY
Lime Pepper Chicken with Three Pepper Rice
What you'll need:
Lots of limes
Boneless chicken breasts (one per person)
1/2 onion, sliced
Rice
Sweet peppers - red, orange, and yellow
1 clove garlic
Olive oil
Salt and pepper to taste
What to do:
Slice limes into thick slices, leaving a couple cut into halves for juicing.
Chop peppers into small pieces and mince garlic.
Salt and pepper the top of the chicken breasts. Spray grill pan with non-stick spray. Place chicken top down onto the hot grill pan and place lime slices on top; leave alone for 3-4 minutes. Also, place the sliced onion on the grill pan off to the side and grill until cooked and marked. The chicken will release when it is time to flip and has the pretty grill marks on it.
When the chicken has released, flip the chicken and the limes, carefully, so that the limes are now underneath the chicken breasts. Place new lime slices on top of the chicken with more salt and pepper. Place a cover over the grill pan so that most of the pan is covered, leaving spots for steam. Cook over low to medium heat.
While the chicken is cooking, go ahead and cook the rice, per box directions. Place the chopped peppers and garlic into a small fry pan with olive oil. Cook over medium-low heat until peppers are soft, stirring often.
When the rice and peppers are cooked, pour peppers into rice and mix well.
Serve with the grilled onion on the side. Delicious and refreshing! Great summer dish that will carry on into the cooler months.
1 comments:
YUMMO! I will need to try this recipe out! (And get a grill pan! :) ).
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