Bust out this hit recipe at your next summer barbecue. The flavor of the peppers mingles playfully with the chicken, and the cilantro is the zippy icing on the cake! And, as always, freshness brings out the best in any recipe - grow the cilantro and peppers in your AeroGardens!
-- 4 medium chicken breasts, boneless, skin-less
-- 1 or 2 red bell peppers, diced
-- 2 tablespoons fresh chopped cilantro, for garnish
-- ¼ cup fresh lime juice
-- zest of one lime
-- 2 tablespoons olive oil
-- 2 garlic cloves, chopped finely
-- 1/2 crumbled chicken bouillon cube, or 1/2 teaspoon salt
-- Fresh cracked Pepper
-- 1 teaspoon honey or brown sugar ( optional for low-carb, keto diet)
-- 1 teaspoon red chili flakes (adjust to taste)
-- Whisk the ingredients for the marinade in a small bowl. Cut chicken breasts into cubes and place chicken in a large plastic bag or bowl and add the marinade. Mix well to combine. Seal the bag or cover bowl and place in the fridge to marinate for 30 minutes, or up to 24 hours.
-- Preheat grill, pan or griddle over medium-high heat. Drain chicken from the marinade and soak wooden skewers in water for 1 minute. Tread the skewers alternating with chicken cubes and bell pepper slices.
-- Grill chicken skewers for 5 minutes on each side, drizzling some of the marinade from time to time until cooked through and lightly charred. Serve immediately with salad, rice, or noodles. Garnish with chopped cilantro.
Grow some of the ingredients for this recipe with these Seed Pod Kits:
Courtesy of Eatwell101.