Half a chicken breast marinated and grilled with green and yellow peppers, onions, yellow and green zucchini. Served with rice, beans and tortillas.

In a bowl, combine olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Add the chicken breasts and coat them well. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, slice the green and yellow bell peppers, onion, yellow zucchini, and green zucchini into thin strips.

Prepare the Vegetables

In a pot, cook the rice according to package instructions. In a separate pot, heat the beans until warm.

Cook the Rice and Beans

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked.

Grill the Chicken

In a skillet over medium heat, add a little olive oil and sauté the sliced vegetables until they are tender, about 5-7 minutes.

Sauté the Vegetables

On a plate, serve the grilled chicken alongside the sautéed vegetables, rice, beans, and warm tortillas.

Serve

Chicken breast

Green bell pepper

pollo sonora dinner

Recipe information

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