Saturday, January 14, 2012

Marinated Chicken and Peppers


So, it's been a while since I've posted a recipe... quite a while.  Six months maybe?  I've pretty much gotten over my phobia of looking at pictures of food since being pregnant and wanted to share this one with you!  This marinade I came up with on my own and has been my go-to chicken marinade for months because it is very flavorful and tasty!  This all comes together in about half an hour so it makes for a very easy mid-week dinner.

Chicken Marinade:

4 skinless, boneless chicken tenderloins
2 garlic cloves, peeled
1 T. Worchestershire sauce
1 T. soy sauce
1 T. lime juice
1/2 tsp. oregano
1/4 tsp. garlic salt
1/2 tsp. basil
1/4 tsp. parsley
salt & pepper

Combine all in a large Ziploc bag and just shake it until it's pretty well distributed!  Refrigerate for up to 24 hours, the longer the better.  

Peppers:

1 T. olive oil
1/2 c. green bell pepper, chopped
1/2 c. red bell pepper, chopped
1/2 c. onion, chopped
1/4 tsp. parsley
1/4 tsp. basil


Heat olive oil in medium-sized skillet.  Once hot, add onions and saute those while you chop your bell peppers.  Once onions are translucent, add peppers and spices.  Saute until veggies are tender.  Set aside.

In other large skillet, heat 1 T. olive oil and add chicken marinade.  You can discard the garlic cloves now since they were only needed for the marinade to give it flavor.  Cook until chicken pieces are browned and white in the center.  Serve with brown rice and peppers.  Enjoy!  

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