Bbq Vegetables Marinated
Bbq Vegetables Marinated
red pepper and grilled chicken
This recipe yields 6 servings.
Ingredients
1 1 / 2 pound chicken boned and skinned
2 red peppers roasted and peeled
2 stalks celery, washed and sliced
1 med red onion, peeled and chopped
1 / 2 C black beans, cooked
1 / 4 C. cilantro, chopped
1 / 4 C balsamic vinegar
1 / 4 C oil
1 / 4 C orange juice
1 / 4 C lemon juice
2 cloves garlic, peeled and chopped
1 t coriander seed, crushed
1 / 2 t pepper
1 / 2 t salt
1 / 4 cup sour cream (or yogurt fat free)
6 (8 in) flour tortillas
Preparation
Light the grill or start your grill.
chicken breasts with a book as thick, and grill or broil on both sides until done
through but not dry, about 4 minutes on one side. It is logical to roast peppers in the same time, being careful do not overcook.
Cut into slices and set aside.
Combine peppers, celery, onion, black beans and coriander in a bowl. Mix vinegar, oil, orange juice, lemon juice, garlic, coriander, pepper. Mix with salt and sour cream or yogurt in a jar with a tight lid.
Shake well and pour the sauce over the vegetables. Marinate the vegetables for 1 hour at room temperature ambient.
Place a large skillet over medium heat and grill tortillas 30 seconds per side to soften. To serve, divide chicken among tortillas, placing the center of the tortilla. Divide the vegetables and the presentation of the top of the chicken tortilla and roll into a cylinder.
Serve immediately plate should be at room temperature.
Note:
Chicken, mixed vegetables and dressing together can be prepared up to 24 hours in advance.
Do not let the vegetables marinate for more than one hour. Cover with foil to reheat. Reheat chicken in oven at 300F for 15 minutes and let stand 5 minutes before serving.
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Let marinated chicken … What to do with it?
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