~A Simply Delicious Recipe~
Chicken Fajita Grill
I just love to cook and as the days begin to warm-up, I begin to think of getting out the old grill and cooking up something really tasty. However, it’s not quite warm enough yet for me to do that, so I’m going to give you a recipe that while great for grilling, is still quite delicious when cooked in the oven. This healthy little gem is a combination of chicken, ripe avocado, and red peppers, along with yummy honey-corn-cakes that complement this dish so well. The unique combination of flavors in this recipe is truly wonderful. The first time we made this at my house, while still chewing the first bite, we all looked up at each other and said “Mmm…this is sooo good!…totally breaking the rule of etiquette of not talking with food in your mouth. Ha!
I make up the marinade and let the chicken rest in it overnight in the fridge, but you can also easily make it up in the morning and have it ready to cook by dinnertime. Marinating the chicken for about eight hours imparts a flavor that can only be describe as heavenly.
Therefore, without further adieu, here is the recipe that is soon to be one of your favorite go-to meals when you want something really tasty and different to serve to family and friends.
Chicken Fajita Grill with Avocados and Honey Corn Cakes
Makes 4 servings
- 1 to 2 lemons
- 1/4 cup honey
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1/2 to 3/4 teaspoon cayenne pepper
- 4 boneless chicken breasts
- 2 avocados
- 12 honey corn cakes (recipe follows)
- sliced red pepper
- cilantro, (optional)
- citrus slices, (optional)
Grate lemon to get 2 teaspoons peel. Squeeze to get 2 Tablespoons juice. Mix lemon peel and juice with honey, cumin, salt and cayenne. Place chicken breasts in bowl. Pour mixture over chicken, turning breasts to coat; cover. Marinate in refrigerator for 8 to 10 hours. Place chicken over medium-hot coals or under broiler on foil-lined pan. Cook 5 to 8 minutes on each side, basting with marinade, or until cooked but not dry. Halve, seed and skin avocados. Slice lengthwise. Slice chicken breasts crosswise, and serve with avocado slices, sliced red bell pepper, and honey corn cakes. Garnish with cilantro and citrus slices if desired.
Honey Corn Cakes
Makes 12 to 14 corn cakes
- 1/4 cup honey
- 1 can (15.25 oz. each) corn kernels, drained
- 3 eggs
- 1 cup flour
- 1/2 cup Milk
- 1/2 teaspoon garlic salt
Combine all ingredients. Heat skillet lightly coated with olive oil to medium temperature. Pour 1/3-cup portions of corn cake mix into skillet and cook for about 1-1/2 to 2 minutes on each side.
I know you are going to simply love this delicious and good for you recipe!
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