The marinade is the secret to fabulously tender, juicy meat that can stand on its own. Grilling gives it a smoky flavor but I cook these in a cast iron skillet. It helps caramelize the vegetables and the meat. If you are grilling I would use a basket to put the meat in and then use a skillet to cook the vegetables. You can also use beef, bison or even venison as the protein. When cooking chicken I allow for about 20% shrinkage. Hence, the recipe calls for one and quarter pound to allow for one full pound of cooked protein.
2 Tbs olive oil
Zest and 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
Salt to taste
In a bowl mix together the lime zest and juice, chilies and seasonings. 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 the skillet over medium-high heat and place the chicken into the pan with all the marinade. Throw in the vegetables and cook for 8-12 minutes. Stir frequently not to burn the onions. Transfer to a plate and serve.
NUTRITIONAL CONTENT (per 4oz protein and 1/4 of the vegetables): Calories 251.22; fat 10.58g carbohydrates 13.94g; protein 25.06g