If you eat at my house, you can bet that a few nights a week you will have some form of grilled chicken. But to keep it interesting, I constantly try to change up the sides and experiment a little.
Tonight’s recipe definitely fits into the experimental category, but I must admit that I was really surprised at how much we all liked it.
Below you will find a few recipe cards of tonight’s dinner explaining roughly how I made everything.. I’ll leave it to you to mix it up based on what you like.
For this recipe, I used Ken's Lite Caesar dressing to marinate the chicken. But honestly, you can marinate the chicken anyway you want to. I tend to use whatever I have in my refrigerator...
- 2 large Chicken breasts
- 4 oz Ken's Lite Caesar Dressing
- 4 oz Baby Arugula
Butterfly the chicken breasts so they are thin. You can google this if you have not done it before. Butterflying helps to cook the chicken more quickly and evenly. Marinate in the Caesar dressing for 1 or more hours.
Cook on grill for 12 mins turning over after the first 6 mins. It's important to cook chicken throughly, so your cooking time may vary!
Place the arugula on your plates and the finished chicken breast on top!
Sweet with some heat. Pell pepper, Onions, Pineapple and Jalapeno peppers
- 1 Medium Red Bell Pepper
- 1 Medium Green Bell Pepper
- 1 Large Red Onion
- 1 Cup Cubed Pineapple Fresh is preferred but canned will work
- 2 Jalapeno Peppers
- 1 Tbsp Chili Lime seasoning I used Traders Joe's Chili Lime Seasoning Blend
Cut Bell peppers and onion into 1 - 1 1/2 inch squares. Remove the stems from the Jalapeno peppers and cut into 1/2 inch wide rounds. Arrange the ingredients on skewer sticks in the order you prefer. Sprinkle with Chili Lime seasoning and set aside to marinate.
Cook on grill for 12 minutes or until cooked the way you like!
I realize this is NOT Spanish rice but it is my California take on this well known side dish that is quick and flavorful!
- 4 cups Cooked Rice I use pre-cooked rice for this recipe, but of coarse you can cook your own if you chose
- 1 1/2 cups Salsa Your favorite will do. Make it as spicy as you want!
- 1/2 bunch Cilantro
- 1 tbsp Fresh lime juice
Heat/cook the rice per instructions and chop the cilantro then add to the rice. Mix in 1 cup of the salsa and lime juice and cover.
Save 1/2 cup of the salsa to top the rest of your meal after you have plated it!
You can re-heat just before serving if needed.
Pulling it all together…
Don’t worry about trying to time everything to be done at the same time, but here is how I pulled this meal together. After the chicken has marinated and the skewers are ready, heat your grill! I then prep the already cooked rice and cilantro by heating it and mixing it all together.
I place the chicken on the heated grill and then about 2 mins later.. add the skewers. I head back inside and mix the rest of the rice ingredients together and cover before heading back out to flip the chicken and turn the skewers. Be sure to save some of the salsa to top the chicken and Arugula with after you have plated all of the items.
With a little practice, a meal like this can become a quick and easy standard in your home too. Experiment and make it your own.
If you like this recipe, make sure to check out my other recipes! Click here.
I’ve also included a boutique with some of my favorite cooking & baking supplies below. Click on any of the images to shop.. Williams-Sonoma is having a 20% off sale this weekend. Click here and use code FALL to shop the best deals through Labor Day Weekend.