After a whirlwind 11 hour drive to Miami and back for work, it was nice to get home and fire up the stok grill for a light + fun summer meal. Being on the road makes me hungry for some fresh, home cooked food.
This is a tasty little creation I whipped up that’s super simple and only takes 20 minutes or less to prepare. You want to start with the chicken marinade. In a bowl mix together:
• 6 tablespoons soy sauce • 4 table spoons fresh lime juice • 2 tablespoons extra virgin olive oil • 2 tablespoons pure honey
Add in 3-4 chicken fillets and soak for 20 minutes. Then, cook it for 3 minutes on each side, flipping 3 times for a total of 12 minutes cooking time. (If you are using full chicken breast and not fillets, you will want to up the cook time to at least 20 minutes.)
To make the pico sauce: simply dice up two small fresh tomatoes, half a jalepeno (or less if you don’t like spice) 1/4 of a small onion and 2-4 spruces of cilantro.
Add salt, pepper and some lime juice to taste. Mix it all together, and set it aside.
When your chicken has been cooked, simply garnish it with the pico de gallo. It’s ready to serve.
We added in a few little sides: the summer tomato salad is super easy and you can find the directions here.
To make the cheesy bell peppers, quarter the peppers, pour a tablespoon of balsamic vinegar in each and lay a piece of thick mozerella in it. Top it with basil. You’ll cook these on the grill, alongside the chicken.
Have n inspired day!