INGREDIENTS
1/3 cup olive oil
3 tablespoons Worcestershire sauce
1 tablespoon cumin
juice of one lime
2 cloves garlic, chopped
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
4 boneless skinless chicken breasts
1 ear of corn, grilled, kernels removed
2 bell peppers, larger in size, seeded, and thinly sliced
2 pouches rice cooked according to the directions, or 4 cups cooked
CILANTRO LIME VINAIGRETTE
1/4 cup lime juice
1/4 cup fresh chopped cilantro
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
salt and pepper to taste
INSTRUCTIONS
CILANTRO LIME VINAIGRETTE
1. Whisk together all the ingredients, cover, and refrigerate until ready to use.
PEPPERS AND CHICKEN
Whisk together the first 9 ingredients. Pour half over the chicken to coat, and the other half over the bell peppers to marinate.
While the chicken is marinating, heat up a non-stick pan to medium to high heat. Cook the chicken for 8 to 10 minutes per side, until the internal temperature reaches 165 degrees.
Remove and set aside.
To the same pan, drizzle a little bit of oil, and toss in the peppers. These you will cook to your likeness. I tend to like mine with a little bit more crunch, so I really just get them hot.
Once the peppers are cooked. Divide the rice among four bowls (1 cup each). plate everyone a piece of chicken, some corn, and peppers. Drizzle with Cilantro Vinaigrette, and enjoy!