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Tex-Mex Chicken

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With Chipotle Sauce.


Do you see any chipotles in there?  I’ve been kind of putting off making this recipe from Christine Avanti and Skinny Chicks Don’t Eat Salads.  Mostly because of the chipotle.  Well, there’s a whole pound of chicken breast marinated with the juice of 2 limes and 2 tablespoons of olive oil and one itty-bitty teaspoon of chipotle adobo sauce.  Even I can handle that.


So marinate the chicken for an hour and grill it.  Then sauté an onion and a red and yellow pepper.  Top with pico de gallo and avocado.  Done.


I think the Black Bean Succotash deserves some attention too.  Especially since I didn’t take any prep pictures.   Let’s just say that my dinner had a little bit of a rain delay thanks to a tornado warning and a couple of severe thunderstorms.    Not that I’m bragging or anything, but I actually used fresh corn.

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

One response »

  1. I personally don’t care much for corn, but the dish looks great!


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