The marinade here is the real secret to tender, juicy meat that can stand on its own, no matter which type of protein you use! Grilling gives it a smoky flavor, but try cooking these in a cast iron skillet, as it helps caramelize the vegetables and the meat. If you do decide to grill instead, use a basket to put the meat in and then use a skillet to cook the vegetables. When cooking chicken you should allow for about 20% shrinkage, which is why the recipe calls for one and quarter pound- to allow for one full pound of cooked protein.
2 tbsp olive oil
Zest & juice of four limes
2 jalapenos, chopped
1 small can chipotle chilies, chopped
1 tsp garlic, minced
1/2 tsp crushed red pepper
1 1/4 pound free-ranged chicken breast, cut in strips
1 onion, cut in small slices
1 bell pepper, sliced
1 red pepper, sliced
In a bowl mix together the oil, lime zest and juice, jalapeños, chipotle chilies, and garlic, and crushed red pepper.
Place the chicken in a shallow dish and pour the marinade over the chicken. Make sure to coat the chicken evenly. Cover and place in the refrigerator overnight.
Heat up a skillet over medium-high heat. Place the chicken into the pan with all the marinade.
Throw in the onion and bell peppers, then cook for 8-12 minutes. Stir frequently to prevent the vegetables from burning. Transfer to a plate and serve.
Nutrition Facts per 1/4 of dish (about 4oz chicken, 1/4 onion, 1/2 bell pepper): 251 calories, 10.5g fat, 14g carbs, 25g protein