1 1/2 Lbs. boneless, skinless chicken breasts
Cilantro Lime Marinade, recipe below
2 red bell peppers, thinly sliced
1 onion, thinly sliced
1 Tbl. vegetable oil
corn or flour tortillas
Fresh Mexican Slaw, recipe below
Toppings: shredded Monterey cheese,
sliced avocado, Feta, plus anything else you like
Place chicken in one resealable plastic bag and the bell peppers and onion in another resealable bag. Prepare the marinade and add half to the chicken and the other half to the vegetables; seal bags and refrigerate for at least 12 hours or up to 24 hours. Remove chicken from bag, discarding marinade. Spray a large grill pan with nonstick cooking spray and place over medium-high heat until hot. Add chicken and cook for 8-10 minutes per side or until done. Set aside and keep warm.
Meanwhile, remove the vegetables from the bag, discarding marinade. In a large skillet, heat oil over medium-high heat. Add the vegetables and cook for 8-10 minutes or until tender. Thinly slice chicken and serve in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.
Cilantro Lime Marinade
3/4 c. buttermilk
1/2 c. packed fresh cilantro leaves
1/4 c. fresh lime juice
1/4 c. olive oil
1 jalapeno, stem, seeds and membrane removed
1 Tbl. chili powder
1 clove garlic, minced
1 tsp. salt
In a blender or food processor, combine all marinade ingredients and process until smooth. Makes about 1 3/4 cups.
Fresh Mexican Slaw
3 Tbl. fresh lime juice
2 Tbl. olive oil
1 tsp. honey
1/2 tsp. ground cumin
salt and pepper
1 jalapeno, seeded and minced
1/4 c. fresh cilantro, chopped
1 (10 oz.) bag coleslaw
I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/4 tsp. Italian seasoning
1/2 tsp. sugar
1 tsp. chili paste
In a large bowl, whisk together all ingredients and pour over slaw. Toss gently to coat. Serve immediately.
Jenn's Notes: We usually only marinate the chicken and vegetables for a few hours. I grill my chicken on the George Foreman. We love this recipe and wouldn't change a thing.
adapted from: Cooking with Paula Deen, March/April 2013 Issue