Fire-Roasted Festival Classic Lunch
A delicious and easy-to-prepare recipe inspired by festival street food. This dish brings the energy of a bustling carnival to your kitchen with its smoky flavors and unforgettable taste.
Allergens
N/A
Ingredients
- 1. 2 boneless, skinless chicken breasts 2. 1 cup smoked paprika 3. 1/4 cup brown sugar 4. 1 tbsp garlic powder 5. 1 tsp cayenne pepper 6. 1/2 tsp ground black pepper 7. 1/2 tsp salt 8. 1 tbsp olive oil 9. 1 large onion, sliced into rings 10. 1 green bell pepper, cut into strips 11. 1 red bell pepper, cut into strips 12. 1/2 cup cilantro leaves
Instructions
- In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, cayenne pepper, black pepper, and salt. Set aside.
- Brush both sides of the chicken breasts with olive oil. Coat each side evenly with the spice mixture, pressing gently to adhere.
- Preheat your grill or grill pan to medium high heat. Grill the chicken for 6 7 minutes per side or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes.
- While the chicken is resting, place the onion and bell pepper strips on the grill or grill pan. Cook for 2 3 minutes per side or until tender and slightly charred.
- Slice the rested chicken breasts into thick strips and arrange on a platter with the grilled vegetables. Top with cilantro leaves.
Chef’s Insight
To add an extra layer of flavor, marinate the chicken in the spice mixture for at least 2 hours before grilling.
Notes
Serve with your favorite side dish for a complete meal.