If you’re looking for a mouth-watering salad filling enough for dinner, but still lettuce-based (so it at least seems healthy), this is it. Romaine lettuce is topped with marinated and grilled sliced chicken thighs, bacon, tomatoes, avocado, red onions, boiled eggs, and honey-dijon vinaigrette.
Packing school lunches was a new challenge last year when Leo began Kindergarten. I settled into a routine of packing a simple bento box lunch of one protein, one veggie, one fruit, and one cheese. These chicken breasts are easy to prepare in the pressure cooker while you’re making dinner the night before, and they always come out perfectly. Half of one chicken breast, cubed, serves as the protein for one school lunch.
This is also the perfect way to prepare diced or sliced chicken breast to top salads, and the original recipe on The Kitchn includes modified instructions for making shredded chicken for tacos and other dishes.
I keep an eye on my smoke detectors when I cook these fajitas, but they’re worth a little unexpected excitement if you’re having friends over for dinner. Chicken marinated in lime and seared on the stovetop until juicy and delicious perfectly rounds out tortillas filled with shredded cheese and grilled peppers and onions.
To speed things up you can sauté the peppers first, while the chicken is marinating. They’ll have a little less chicken-y goodness, but if you’re hungry, you won’t miss it.
We make these fajitas all the time at home, but the pinnacle was grilling the chicken over a wood fire on our last vacation with friends to Big Bend National Park. I’ve never been so proud of a meal.
Serve with charro beans.
When we ate chicken when I was a kid, it was always boneless skinless chicken breasts. This recipe was a delicious introduction into crispy, juicy, skin-on chicken thighs.