Category Archives: chicken

Lemon Garlic Chicken with Green Beans and Potatoes

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photo 2 (2)I love one pot meals. I think they have become my most favorite kind of meal to make. This one is so delicious and perfect. Chicken was cooked perfectly and the lemons caramelized in the pan adding a delicious flavor to the chicken and potatoes and beans. We thoroughly enjoyed this and it is a perfect recipe for all year round. I made it with 2 chicken breasts for the 2 of us, this recipe should serve 4 beautifully according to directions with 4 breasts. You will need a large baking dish or you can make in a cast-iron skillet. The prep is pretty quick and the shopping is easy. Nothing exotic here just good old cooking with easy ingredients.

The other night I made it with 2 thighs , 2 legs and 1 breast and it was just perfect! IMG_0634

 

Ingredients:

Olive Oil– 6 Tablespoons, divided 1 and 5

2 lemons, 1 thinly sliced and 1 you will juice

4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breast, bones in and skin on

Directions:

Preheat oven to 450 degrees. I always spray my baking dishes with cooking spray for easy clean-up. Then coat your baking dish with 1 tablespoon olive oil. Arrange the lemon slices in a single layer in the bottom of the dish.

In a large bowl, combine the remaining 5 tablespoons of olive oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using tongs or slotted spoon again, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl and coat with the olive-oil mixture. Place the chicken , skin side up in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or the skillet. ( you may want to cut into chicken to make sure it’s ready, I roasted for about 55 minutes) then place the beans and potatoes back in oven for about 10 minutes until the potatoes are tender. I covered the chicken with aluminum for that 10 minutes.

When potatoes are ready, place a chicken breast on the plate and plate up the beans and potatoes. Serve Warm from the oven.

 

 

Lemon Couscous with Chicken and Peas

photo (8)DSCN0354DSCN0352photo (7)photo (11)photo (5)DSCN0355 Since starting this blog I feel the need to come up with some new and exciting meals and while I love the challenge some days are harder than others.  Around 4 pm. towards the end of my day I start to contemplate what I am going to cook. Lemony couscous with grilled chicken and peas!!! Love it!!! and there you go, it was so easy using very few ingredients and very yummy!   I used chicken breasts and threw them on the grill pan with a little olive oil , salt and pepper. If you really want to make this easy you can use a store-bought rotisserie chicken. You can also substitute any grain of your choice. I happen to love the Israeli couscous ( pearl couscous), it’s not as mushy and has a better texture for this dish especially. I also like to use organic lemons when I’m using the zest of a lemon. If it’s just the juice of a lemon I don’t get as nuts but I have to say I prefer the organic ones when I know I’ll be eating the skin of the vegetable or fruit.  Enjoy this one.

Ingredients:

2 tablespoons olive oil

1 1/3 cups Israeli couscous ( pearl)

2 1/2 cups chicken broth

Zest of 2 large lemons ( organic)

1/4 cup fresh lemon juice

1/2 – 1 teaspoon kosher salt ( start with less and you may need to add a little more) the parmesan is salty, and you’re salting the chicken.

1/4 teaspoon freshly ground black pepper

1/2 cup grated Parmesan

4 green onions, chopped

1 cup frozen peas

1 lb. thin chicken breasts, a little olive oil and salt and pepper or use a rotisserie chicken breast

Directions:

On a baking sheet, brush chicken breasts with a little olive oil and lightly salt and pepper. The thin cutlets grill up very quickly app. 3 minutes per side. Grill and set aside. I cut chicken up into small pieces before adding them to couscous.

In a large saucepan, heat the 2 tablespoons of olive oil over medium high heat. Add the couscous and cook until lightly toasted , 2-3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, app. 8 minutes.

I then stirred parmesan cheese into couscous along with the green onions, peas and cut up chicken. Taste for salt and pepper.

I plated it up and we totally enjoyed!

Spatchcocking the Chicken –

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I have wanted to roast my chicken this way for quite some time, but always fall back on the standard. I have posted the standard way under Good Old  Roast Chicken.  You’ll need to remove the backbone of the chicken , and I am not that great with butchering so left it to the butcher in Whole Foods or whoever you go to. Just ask the butcher to remove backbone ( I discarded it or save it for making stock)  and cut chicken in 1/2. This removal of the backbone of the chicken is known as spatchcocking , simply put,  you roast the chicken in about 1/2 the time as conventional methods with the maximum crispiness to the skin, and very moist chicken is achieved.  I used my more shallow Le Creuset pan and chicken fit snugly in which is what you want. You don’t want it in too big a pan, just make sure your pan is flame proof , a 12 inch cast iron skillet is also perfect.  This is really easy, and I must give credit where credit is due, I got my inspiration from the Zuni Cafe Cookbook. I changed it a bit by cutting the chicken in 1/2 but used the times it posted and it was sheer perfection.  Crispy and moist! Served with fresh cranberry sauce and roasted potatoes.  You’ll have to turn your exhaust fans on for this one . By the way did I mention prep to table in an hour???

Ingredients:

1 whole chicken cut in 1/2 and remove backbone ( app. 2 1/2 to 3 1/2 lbs)

kosher salt and freshly ground black pepper (app. 3/4 teaspoon of kosher salt per pound)

sweet paprika

olive oil–1 to 2 Tbsp. of Olive Oil for the pan

*feel free to play around with seasonings of your choosing. Thyme , garlic and lemon are always perfect

Directions:

Preheat the oven to 475 degrees. I dried the chicken pieces with paper towels on both sides. The drying is very important for maximum crispiness.  I put about 2 teaspoons of olive oil in Le Creuset pan. Lay the chicken breast side down on a seperate plate and with a brush pour a little bit of olive oil over the chicken and salt and pepper and paprika , then turn over to breast side and add a little oil and salt, pepper and paprika. I used clean hands and rubbed the chicken to make sure the spices and oil got all over . Be liberal with the salt, they say 3/4 teaspoon per pound and that is just a guideline, but it’s about right.  I then put pan on the stovetop and heated up the olive oil in pan , you’ll want oil very hot so that chicken will sizzle when you put it in breast side up. You will now place pan in the oven with the chicken. The 2 halves of chicken fit snugly in the the pan.

I cooked at 475 degrees for the first 20 minutes, chicken should start to crisp up, I then flipped it over to the other side for another 10 minutes. Then put it back in the oven for about 15 minutes breast side up till it was finished cooking.  My total oven time was 45 minutes!  Use tongs to handle chicken because you don’t want to pierce skin, you’ll lose too much liquid that way. I removed from oven , checked meat thermometer for the right temperature ( 165) in thigh,  and removed from oven and let it sit for another 10 minutes. This was restaurant worthy chicken for certain. See photos, though they don’t do the crispiness justice. My oven was hot enough at 475 degrees, when you flip chicken over check the crispiness and make sure it’s not burning, so you may need to lower to about 450 or raise to 500 to get it to brown perfectly. My chicken didn’t stick at all due to drying out the chicken and preheating the pan. Total cooking time should be anywhere from 45 – 60 minutes.

Sheet Pan Chicken –Honey Balsamic with Veggies

I put together this recipe the other night and I must say that it was very delicious. The most work came from cutting up the vegetables and you can really use any veggies you’d like . This time I used a mix of red pepper, mushrooms, carrots and string beans. I would recommend adding a red onion but I didn’t have one in the house so didn’t use it. The onion would add a nice layer of flavor.

Also I used Chicken Thighs and again the timing on this recipe was for thighs –Chicken Breasts would be different as they cook much faster than thighs so not 100% about how that would work out but by all means give it a try.

I like thighs because they can take the heat and my opinion is they are tastier.

Please follow me on Instagram @cookingwithcandi thanks and Enjoy!

Ingredients:

This is for the Honey Balsamic Chicken:

6 Bone in , skin on Chicken Thighs —

1/2 cup Balsamic Vinegar

1/4 cup Honey

1 Tablespoon minced Fresh Garlic

1 Tablespoon Dried Oregano

1 Teaspoon Chili Powder

1/4 cup Olive Oil

2 Tablespoons Whole Grain Mustard

Kosher Salt to taste–1 Teaspoon to start

Sheet Pan Vegetables:

I used about 1/2 lb. String Beans

2 Carrots peeled and sliced into strips (see photo)

Mushrooms–8 oz. Box –sliced

Bell Peppers–I used a Red Pepper cut into 6 long slices

You can use Sweet Potatoes, Broccoli, Red Onion, and really any veggies you like

2 Tablespoons Garlic Powder

3 Tablespoons Olive Oil

Salt and Pepper to taste

Directions:

Pre-heat oven to 425 degrees

Mix together in a bowl all the ingredients under Honey Balsamic Chicken — put in a ziplock bag along with the chicken thighs. Set aside for about 15 minutes while you prepare the vegetables.

*Marinate the chicken for at least 15 minutes or up to an hour but no more than this. Do not let chicken marinate for more than an hour because the vinegar acids start to break down the tissue in the meat and can make the chicken tougher .

Then I cut up all the veggies and put on a sheet pan that has been sprayed with Cooking Spray. ( I use a very large Sheet pan) and toss the veggies with the Olive Oil , Garlic Powder and some Salt and Pepper and spread them out on the Baking Sheet.

After the initial 15 minutes of marinating you then place the chicken thighs on top of the veggies and bake for 30-35 minutes — you can check the internal temperature of chicken with a meat thermometer and it should read 165 degrees if they are done.

I then remove the chicken to a plate and continue cooking vegetables for another 5 minutes, then I added back the chicken and turned oven to broil and probably 3-5 minutes is all you need to get everything nice and crispy! You’ll have to watch your oven but start with 3 minutes and check on it.

I added Brown Rice and had a most tasty delicious meal!

This is how it looked before cooking–take note of the size of the vegetables

Chicken Stew in One Pot

This is one of  my go to meals when the weather turns a little cold and throughout the winter months.  When I need something to make that’s easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit my taste.

*should serve 4-6 nicely with 4 nice size chicken breasts

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small bite size pieces

1 carrot, peeled, cut into small bite size pieces

1 small white onion chopped

kosher salt and freshly ground black pepper

1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dry thyme

I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

nice crusty whole grain bread

*hot sauce like Cholula is great served on the table so people can adjust seasonings on their own

Directions:

Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

I usually cook , then turn off heat, and bring it back to simmer right before serving.

This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time.  If it’s made a few days ahead you may want to add the chicken broth to thin out.

Italian Wedding Soup with Chicken Balls

Italian Wedding Soup with Chicken Balls

this is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy.  It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.

Directions:

preheat the oven to 350 degrees  put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper  all in a bowl and mix well with a fork.  I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

 heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

 Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

Chicken Marsala

Chicken Marsala

One night last week I prepared a version of Chicken Marsala which came out totally delicious, and worthy of posting this recipe. I am always trying out new recipes for this dish. I combined about 3 recipes and I must say this final recipe worked out just perfectly. I served it with a plain brown rice which worked out nicely. A green salad or a green vegetable would make this all the more perfect!

Ingredients:

1/4 cup all purpose flour for coating

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

I used 1 package thin chicken cutlets ( 5 pieces ) about 1 1/2 lbs.

4 tablespoons butter

1/4 cup olive oil

8 ounces Cremini Mushrooms sliced (stemmed)

1/2 cup Marsala ( you can buy in supermarket in the oil or vinegar section usually)

1/4 cup Sherry ( I used what I had in the house , it’s not really cooking Sherry but it was fine)

1/2 cup chicken stock

*1/4 cup chopped flat leaf parsley ( I didn’t have so I didn’t use)

Directions:

In a shallow bowl or large plate, mix together the flour, salt, pepper, and oregano. coat chicken pieces in the flour mixture.

In a large skillet, melt butter in olive oil over medium heat. When oil is hot place chicken in the pan and lightly brown. A little hint, don’t futz with the chicken , place it in ( make sure the oil is very hot) and let it be , turn after about 5 minutes, it should be a light golden brown, then do the same for the other side. Use tongs , try not to pierce the skin of the chicken. Remove chicken to a plate, I take paper towel and blot it.

Lower the heat, put mushrooms in pan. I sprinkle a little salt on the mushrooms. Cook mushrooms for about 5 minutes till their moisture has evaporated, and then de-glaze the pan with the sherry, Marsala,  and the chicken broth. Let it cook for another few minutes. The sauce will reduce slightly. Return the chicken to the pan, cover the pan and simmer gently for about 10 minutes, turning once. Before you serve sprinkle some chopped parsley on it if you like. I served over brown rice.

Chicken Marsala

Sheet Pan Chicken with Veggies with Chili Sauce and Honey

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By now you all know how very much I love Sheet Pan Meals. It makes for delicious dinners and easy clean-up and that’s always a win win for me. This was very easy to assemble and cooks in under an hour. Oven to Table in under an hour is my kind of meal. Of course you can substitute other veggies if you don’t like peppers. I finally got Joel to eat cooked peppers and onions and I try to use them as often as possible. It’s amazing to me that it took him this long to start to enjoy vegetables but I couldn’t be happier. He also eats Brussel Sprouts as well! I think Brussels would be good here as well as Broccoli ( but he won’t eat Broccoli) . I served over Brown Rice and it was just perfect. I used 1 Tablespoon of Sriracha which gives it a little hint of spicy.  I wouldn’t omit it because all the flavor of this recipe is in the honey/chili combo. You can put a little less Sriracha if you like.

Enjoy!

Ingredients:

6 smallish chicken thighs–bone in , skin on

1 Tablespoon Olive Oil

1 red bell pepper, cut up into medium sized pieces — see photo

1 yellow bell pepper, cut up as above

1 green bell pepper, cut up as above

1 red onion, cut up as shown in photos, medium sized pieces

Sauce:

1/4 cup Honey

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha or any hot chili sauce you like

Juice of 1 lemon

5 cloves of garlic –minced

Pinch of Kosher Salt

Directions:

Pre-heat oven to 400 degrees

Spray a large sheet pan with non-stick spray

In a bowl , whisk the ingredients for the sauce and set aside.

Season the chicken with salt and pepper and place 1/3 of the sauce in a gallon size plastic bag  and add the chicken. Squish around the sauce till it’s all over the chicken and place in fridge for about 30 minutes or longer.

Cut up the veggies and place in a bowl. Pour 1 Tablespoon of Olive Oil over the vegetables.  It’s a little oil for a lot of vegetables but it works. You’ll be using the sauce on the veggies.

After 30 minutes–transfer the chicken to the sheet pan and roast just the chicken for about 15 minutes.

After 15 minutes remove the chicken from the oven and arrange veggies around the chicken (see photo). Drizzle the remainder of the sauce over the vegetables and the chicken. Mix with a spoon.

Return to oven and bake for about another 15 minutes, my chicken was done at this point because I had smallish thighs . I removed the chicken placed on a plate and covered with aluminum foil. I continued cooking the veggies for another 10 minutes because I like them cooked well. When veggies were done to my liking I removed from the oven and added chicken to hot baking sheet and mixed veggies up with a spoon over the chicken. I served over rice, quinoa or anything you’d like.

*You will have to experiment with cooking times for veggies and chicken depending on the size of your chicken thighs and your oven.

 

Honey Roasted Chicken – Holiday Chicken

DSCN4234DSCN4234this recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family. I am going to make it this year for Rosh Hashana and it is so perfect for Passover.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

Chicken Fajitas on the Grill

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IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They call them Hobo Packs.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

Last night there were 4 of us so I used about 2 lbs. of chicken but kept everything else the same and it worked out just fine!

You’ll need heavy-duty aluminum foil for the grill.

Ingredients:

1 lb. chicken tenders–you can 1/2 them lengthwise into thin strips or leave them whole which is what I did. If you can’t find tenders use a cutlet and cut into thin strips.

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet.

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal.

Directions:

Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again.

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out. Just eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.

Enjoy!