Tuesday, August 31, 2010


This has to be one of my favorite dishes to do on the grill. Their quick, easy, and really simple making it a great dish when time is short. I start with boneless skinless chicken breast, you can replace or pair it with steak if you like, and season it with some Fajita seasoning that you can buy at any grocery store. I use the seasoning like a rub and sprinkle it all over the meat. Next I cut up bell peppers by removing the core with the seeds and slicing it into four large strips. I don't know if there is any rule of thumb on the color of bell peppers you use, but I use what ever is on sale at the time making this a very colorful dish.  I then slice up in onion, like you would for onion rings but leaving the slices together. Once all the vegetables are sliced your ready for the grill, you will be grilling these direct over a hot fire. I like to put the vegetables on first because they always seem to cook a little slower then the chicken and you can always move the vegetables to the warming rack on your grill or to a warm spot if you have one. With the veggies on the grill you can put the chicken on the grill and cook through.  While your those are cooking you can gather up your tortillas and have them ready to warm up on the grill, or if you have enough grill space you can warm them up a few minutes before you think the rest of the stuff is ready to come off the grill. When grilling any type of bread, especially thin breads, you have to keep a close eye on them because they will burn very quickly, remember were just warming these up. With the chicken, peppers, and onion finished cooking it's time to slice them up. I like to slice them into thin manageable strips and serve them with sour cream, salsa, lettuce, tomato, and shredded cheese. So there you have it, a quick and healthy week night dinner.

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