Chicken Asada with Fajita-Style Veggies

Marinate for a minimum of 30 minutes, but for best results, marinate for 2 to 24 hours. Planning ahead and marinating the night before will yield amazingly moist and flavorful chicken.

SERVES 4

INGREDIENTS:

CHICKEN ASADA:

½ cup chopped onion

2 garlic cloves

zest and juice of 1 lime

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

4 boneless, skinless chicken thighs or breast halves, about 1 pound

OPTIONAL INGREDIENT:

¼ teaspoon cayenne pepper for heat

FAJITA-STYLE VEGGIES:

2 tablespoons macadamia nut oil or melted ghee

½ teaspoon cumin

½ teaspoon paprika

1 teaspoon chili powder

½ teaspoon salt

¼ teaspoon pepper

2 garlic cloves, minced

1 zucchini, sliced

1 yellow squash, sliced

1 red bell pepper, sliced

1 yellow onion, diced large

1 avocado, diced

PREPARATION:

CHICKEN ASADA:

1. For the most tender chicken, lightly pound the chicken on both sides with a meat tenderizer. Be sure to put chicken on nonporous surface and don’t overpound or chicken will become mushy.

2. Place all ingredients except chicken in a food processor or blender and run till smooth.

3. Place chicken and marinade in a bowl or self-sealing bag, making sure chicken is covered with marinade, and refrigerate for 2 to 24 hours (minimum of 30 minutes).

4. After chicken has marinated, be sure you prepare the veggies and preheat the oven so veggies and chicken will be finished at about the same time.

5. Heat grill to medium high when ready and grill for 4 to 5 minutes per side. Thighs will cook faster than breasts. You may want to use a meat thermometer to ensure internal temperature is 165 degrees F. Or make a small cut in the thickest piece. Chicken will be white in the center and no longer look opaque or pink when it is cooked.

FAJITA-STYLE ROASTED VEGGIES:

1. Preheat oven to 400 degrees F.

2. In a small bowl mix together oil (may need to be melted), cumin, paprika, chili powder, salt, pepper, and garlic.

3. Place zucchini, squash, bell pepper, and onion on baking sheets and lightly brush with oil mixture.

4. Place in oven and roast for 20 to 25 minutes or until veggies are tender. Be sure to turn vegetables at least once.

5. Remove veggies from oven and serve together, with diced avocado and fresh Restaurant-Style Salsa.

NUTRITIONAL INFORMATION PER SERVING FOR CHICKEN: 156.7 calories, 14.0g protein, 4.0g carbohydrates, 0.9g fiber, 0.3g sugar, 9.5g fat, 1.6g saturated fat, 57.3mg cholesterol, 99.3mg sodium

NUTRITIONAL INFORMATION PER SERVING FOR VEGETABLES: 97.2 calories, 1.6g protein, 8.5g carbohydrates, 2.4g fiber, 2.2g sugar, 7.4g fat, 1.0g saturated fat, 0.0mg cholesterol, 51.6mg sodium