Margarita Chicken and Grilled Veggies

 

Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie. 

~Jim Davis

Isn't that the truth!

Well grilling season has begun at the M's
A perfect meal to serve your family, company...hey even yourself.

I even added real veggies :)

This is my go to meal in the warm weather. I make this meal all summer long and people just love it. You can change out the veggies to what you find at your local farmers markets.

And while you are grilling up some of this amazing food...invite someone into your home and share a little love and lifegiving. After all the table is meant to be a place that is shared.

Let summer and grilling begin!

 

Margarita Chicken

1. Wash 6 large chicken breasts de-boned and skin free cut in half.
2. Place 2 cups of Alcohol free Margarita mix in large zip lock bag.
3. Add one package of powder taco mix to bag
4. Slice and squeeze 3 large limes into bag.
5. Add two tablespoons olive oil to bag.
6. Add chicken to bag and marinate overnight or at least several hours.

Remove chicken and place on hot grill until cooked though (15 minutes or so).

Make fresh marinade and bring to boil. Add 1/2cup honey…cook for 7 minutes on low boil…or until thick and bubbly. Place on platter. Pour marinade over top of chicken and serve with fresh cilantro as a garnish.

Grilled Vegetables

1. Cut large yellow, orange, red and green peppers in quarters. Put into large plastic zip lock bag. Pour about one cup virgin olive oil into bag. Add 1 ½ tea kosher salt and add fresh pepper to taste. Slice large yellow onions. Add to bag. Add corn on the cob ready to go (you can even use frozen cobs)
2. Wash and cut tops off asparagus. Place in its own bag with olive oil and salt.
3. Let marinate for at least 30 minutes.
4. Heat grill until very hot (about 400 degrees) Add vegetables…cook and turn until done. About 4 minutes each side. (Cook asparagus about 4-5 minutes total.
5. Serve hot or Let marinate for at least 30 minutes.

Serve hot or cold! Delicious, healthy and so easy.

Grilled tomatoes

1. Cut large tomatoes in half

2. Cover each tomato with prepared pesto sauce. (About one tablespoon)

3. Add crumbled feta cheese on top of pesto.

4. Sprinkle with thinly sliced red onion.

5. Top with a fresh rosemary sprig.

Place tomato on heavy foil on top of hot grill.

Cook about 5 minutes…until the tomatoes are nearly tender. Carefully place on platter with other grilled vegetables.

Comments

[cooking grill]

The food is really delicious and I want to visit it again!