
Gluten Free, Grillin' Time!, Quick Dinners, Salads |
February 16, 2017
15-Minute Mexican Grilled Chicken and Veggies
Serves 4
Ingredients
- 3 boneless, skinless chicken breasts
- 2 tablespoons chili powder
- 1 tablespoon ground cumin plus 1 teaspoon
- 1 tablespoon ground coriander
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 red onions, 1 sliced and 1 finely chopped
- 3 bell peppers, sliced
- 2 zucchini, spiralized with a spiralizer tool
- 2 cups fresh baby spinach
- 20 fresh cherries, pitted and finely chopped
- Juice of 1 lime, divided
- 1 cup Greek Yogurt
- 2 to 3 tablespoons cilantro, stemmed and chopped (optional)
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