1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon New Mexico chili powder
propellant free olive oil spray
2 red bell peppers
2 green bell peppers
1 large yellow onion
salt, to taste
pepper, to taste
In a small bowl combine garlic powder, onion powder, 1 teaspoon kosher salt, 1/2 teaspoon pepper, cumin, cayenne pepper, paprika and chili powder.
Rinse chicken breasts and pat dry. Lay chicken breasts on a sheet pan and spritz well with olive oil. Sprinkle with spice mixture and rub in. After spice mixture is well rubbed into chicken. Allow chicken to sit for 10 minutes.
Meanwhile, heat your grill.
Prepare veggies by cutting them into strip about 1/4" thick. All veggies should be about the same size so the will cook evenly.
Heat a large skillet over medium high heat. (I skipped to the next step while the pan was heating, placed chicken on the grill and came back to cook vegetables). Drizzle about 1 tablespoon Extra Virgin Olive Oil in pan. Add veggies, a pinch of salt and pepper (to taste) and stir occasionally until onions become translucent. This will take about 20 minutes. Be careful that you do not over cook or under cook the vegetables.
Place chicken breast on grill. I use a tabletop grill and left it on the first side about 6-8 minutes and then flipped it and left it on the other side 6-8 minutes. Internal temperature of chicken should be 165°.
Remove chicken and set on a cutting board to rest for 5 minutes to allow the juices to redistribute. Slice chicken and serve with cooked vegetables.
Recipe printed from http://TheSlowRoastedItalian.com/
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