It’s been a while since I’ve last blogged as my life has been a bit of a rollarcoaster. For those of you who do not know, my Dad had passed away on May 3rd after battling lung and brain cancer. The experience is still so surreal! So, I apologize I haven’t been able to really cook/spend time on my blog. BUT – I’m back!!
As most know, I love making easy/quick/flavorful meals. This is one of my staple dinners which I love! I am a BIG grill person, I think that everything tastes best on a grill so you may find a lot of my posts for the next few months mostly from the grill! 😡
Chicken of your choice (chicken thighs as picture)
2 Pcs of Bacon
1 Small Zucchini
1 Small Pepper of your choice (red, yellow, orange)
1/4 of a Red Onion
Chicken and Vegetables:
Heat your grill on medium heat.
Mix your chicken with olive oil, garlic salt and pepper.
Dice your zucchini, pepper and red onion and mix together with olive oil and salt (if desired).
Once the grill is heated, cook the chicken and the veggies on the grill (I have a vegetable grill basket that I use to sautee the vegetables on the grill. You can always use skewers as well). Depending on what type of chicken you grill just watch it – chicken thighs cook 5 min on each side. Chicken breast depending on the thickness 5-10 min each side.
Preheat your oven to 400.
Cut the brussel sprouts in 1/2 and place in the oven for 15 mins or until they are roasted.
In a medium pan, dice 2 pcs of bacon and sautee. Once the brussel sprouts are roasted, mix together with the bacon (don’t pour out the bacon fat! :p )
Mash the avocado and mix together with red onion, cilantro and lime juice.