I haven’t grilled very often ever using a dry rub, but when I needed dinner in a hurry and didn’t have time for a marinade, I figured it was time to try it out! It was super easy and a perfect meal for a busy weeknight.
I didn’t like it as well as our Garlic Chicken Marinade, but it’s a much healthier alternative because there’s very little oil used. And since I’m betting you have all the ingredients right in your pantry, you should have a light easy meal straight from your kitchen in thirty minutes or less! Here’s what you’ll need. . .
1 lb. chicken breast
On Sale $2.99/lb. at Publix this week, or $1.99/lb. at Kroger
1 green pepper (We used the very first one from this summer’s garden, I love free summer veggies!)
1 teaspoon paprika
1 tablespoon garlic
1/2 tablespoon salt
1/2 tablespoon onion powder
1/2 tablespoon cayenne pepper
1/2 tablespoon pepper
8 soft taco shells (We used some from last week’s BOGO Taco Bell Dinner Kit)
Pompeian Imported Olive Oil, Extra Light or Classic Mediterranean, 16oz bottle, BOGO $5.99
$1/1 Pompeian Olive Oil, OlivExtra Original, or OlivExtra Plus
$0.50/1 Pompeian Red Wine, Pomegranate or Balsamic Vinegar
$1/1 Pompeian Olive Oil 5/23/2010 RP Insert (exp 7/31/2010)
$1/2 Pompeian 5/23/2010 RP Insert (exp 7/31/2010)
Cut chicken into strips. Mix together in small bowl. Dredge chicken, in rub. Brush pepper and onion with a little olive oil, then with seasoning mixture. Lightly oil grill with olive oil to prevent sticking. Grill on medium for 15 minutes or until cooked through. (You can grill the onion and pepper directly on the grill or use foil to cook it in – I was out of foil! To grill without foil just slice onion lengthwise and place directly on grill, and cut top of the pepper and grill flat side down). Fill tortillas with chicken, onion and peppers, top with cheap Breakstone’s sour cream and salsa. Enjoy!