Lyn’s last day is today then she joins me in the “Everyday is Saturday Club”
My wise brother explained to me that when retired choosing to treat all days as Saturdays is the best, It’s a weekend day so you free to do what you want and there is no work the next day.
Anyway Lyn grabbed this off her healthier cooking recipe work site and it was pretty good, you can do kabobs or just breast your choice no pressure. I was hanging with our 5 month old granddaughter so Lyn made the breast under the broiler to avoid the rain and I came home to this with a avocado side salad and corn tortillas. It was yummy especially after fighting the rush hour traffic on Mass Pike and the 495 exit work. Anyway enjoyed this.
Ingredients
1 1/2 lb. boneless, skinless chicken breasts
2 large red bell peppers
2 small yellow onions
1 tablespoon garlic powder Steve Note: she used a Low Fodmap Foods substitute for this
2 teaspoons onion powder Steve Note: she used a Low Fodmap Foods substitute for this
1 tablespoon ground cumin
2 teaspoons chili powder
1/4 cup extra virgin olive oil
Directions
1. Place all ingredients in a Ziploc bag and toss well to coat the chicken and vegetables with the oil and spices. If making a double batch, you can freeze at this point. Thaw completely before proceeding.
2. Alternate chicken and veggies onto a kebab stick (I recommend the metal ones).
3. Place on the grill and cook until the chicken is cooked through.
Gourmet Dad, Don’t Let The Title Fool You 