We love grilling in the summer. We especially love our grill pan, because diced meat and veggies cook up so quickly. Even though we work early hours, nights are still busy and quick dinners are key. Yet we need something that is balanced and fills us up. I've been trying to add veggies into our meals, especially to take advantage of the season. These sweet peppers have become favorites. My hubby grumbles (he's a veggie hater, unless it's corn...need I say we're from Iowa?), but he grudgingly will eat some.
This dish turned out amazing, if I may say so. I diced chicken as usual, and added some chopped peppers (yellow, orange, and red). To spice it up I added diced purple onion, fresh oregano from my garden, fresh sage from our CSA, and some grilling seasoning. It took about 8-10 minutes to grill on the pan, and we used it to top pasta. It would also go well with rice. Delish!
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