Grilled Chicken and Veggies
With her family’s busy lifestyle and sports schedules, everyone appreciates simple and scrumptious recipes like Leah Lyon’s grilled chicken dish. “This is so easy and people are always asking me how to make it,” the Ada, Oklahoma reader says. “I often substitute adobo seasoning for the blended spices.”
Ingredients
- 3/4 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1 medium green pepper, cut into strips
- 1 medium sweet red pepper, cut into strips
- 2 medium onions, halved and sliced
- 1 tablespoon canola oil
Reviews
Also, this did not have a texmex flavor to me. It was more reminiscent of Indian flavors with the turmeric, cumin and saffron-like color. So if you like Indian spicies - this was a pleasing dish - though it could be dry. The tomatoes helped though.
I liked this - a nice saffron color and not a real strong flavor, but interesting and pleasing. I used 3 chicken breasts, 1/2 onion, 5 small green peppers, some cherry tomatoes (the tomatoes added a lot of flavor). The chicken was poached just short of being fully cooked, then the cutup seasoned chicken with all of the veggies was grilled in a grilling skillet (the kind with holes so juices can drip through). We added some lite salt and pepper to taste also, and were very pleased with the taste.
Did not have gralic salt or tumeric, so made without them. The chicken was tasty, although a bit dry. Added asparagus to the veggies - they were delicious and so easy!
Could this recipe be adapted to a slow cooker?
This would be good with more veggies and a bit of fresh thyme. Very simple and also if buissy just wrap in foil and put on grill.
Sounds good - WITHOUT ALL THE TEXMEX spices. Will try it w/o them. I'd like to see much fewer Texmex recipes.