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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | breasts, bone removed | 4(4 oz)chicken breast halves, boneless, skinless | 2 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 2 | medium (approx 2-3/4" long, 2-1/2" dia) | green peppers, thinly sliced | 2 | medium (2-1/2" dia) | Green onion, sliced | 3 | cloves | garlic, chopped | 1/2 | cup | parsley, minced | 1 | teaspoon | Red Chili Garlic Sauce | 1 | tablespoon | rosemary, dried | 6 | tablespoons | olive oil | 1/2 | lemon yields | fresh lemon juice |
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Steps
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Sequence
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Step
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| | 1 | Preheat an outdoor grill to 400°F. Rinse the chicken and trim any excess fat. Place the
chicken on one side of the grill and cook for 4-5 minutes on each side. | | 2 | Place the red and
green peppers on the other side of the grill and roast until tender and charred. | | 3 | Place
cooked chicken on a cutting board and slice into bite-size strips. | | 4 | In a large mixing bowl,
combine the sliced chicken and roasted peppers | | 5 | Incorporate all remaining ingredients
(green onions, garlic, parsley, chili powder, rosemary, olive oil and lemon juice.) Serve
warm or cold. |
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