Sometimes – and only sometimes – I just don’t want to come up with anything new.
My brain, my body…my energy – it’s done.
I will stand in front of the refrigerator door and just look.
And then, without even trying ~
It all comes together.
Leftovers and all…things just seem to meld and morph into something super fantastic. And, on top of it all, I get to use up what’s leftover via the eyes of the refrigerator door**.
Beware, though, meal creation using this method results in the inability to precisely replicate one masterpiece to the next, often times.
You were forewarned.
1 large chicken breast
3 Tbs. Fall Mole spice blend
1 large bell pepper, sliced into “rounds”
2 tsp. Persian Lime Olive Oil
Go Raw Tangy Lime Coconut Crisps (or homemade)
fresh cilantro, chopped
Preheat grill to medium heat.
Thoroughly rub all surfaces of the raw chicken breast with the Fall Mole spice blend to create a thick “crust” for grilling.
Grill until the chicken breast is cooked all the way through and the outer crust has formed into a crisp, moisture-locking, aromatic object of perfection.
Allow chicken to cool and then thinly slice into strips.
Meanwhile, heat oil in a small skillet over low heat. Sauté the pepper pieces, adding salt to taste.
Serve the chicken alongside the sautéed peppers and obnoxiously delicious coconut chips. Garnish with fresh cilantro, of course.
**By the way, if any of you were savvy enough to click on the link ~ this is truly one of my favorite songs.
Not only do I browse the refrigerator door for dinner ideas, but I adore DANCING with My Bri in front of that same refrigerator door.