Chicken Marinade:
3T Lime Juice (100% / Fridge kind)
1/4c Orange Juice (100% / Pulp Free)
2T White Wine VINEGAR
1T Fresh Garlic, minced
2 Dried Bay Leaves
1T Dried Oregano
1/2tsp Sea Salt
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Onion Powder
1/2tsp Cumin
1/4tsp Mint
1/4tsp Pepper
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1-2tsp Organic Cold Pressed Coconut Oil
1 (2c) Sweet Potato (See Directions BEFORE start!)
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1/2 pkg. Frozen Peppers and Onions Mix
1tsp Jalapeno, deseed, minced
Marinade Chicken 4 hours. Drain excess juices.
MICROWAVE Sweet Potato (AS WHOLE, Stab few times with Knife), covered, for about 2-3minutes. Cube 2c worth of Potatoes.
Heat Skillet with Coconut Oil. Fry Potatoes. SET ASIDE, covered.
In same pan, add in a smidge more of Coconut Oil. Cook Chicken and Peppers. COOK DOWN JUICES! Then, add back in potatoes and Jalapenos. Cover. Cook about 5 more minutes.
I served with side of Leftover Cheesy Jalapeno Baconed Beans.
Also, can be served with Instant Rice COOKED IN BROTH!
MAKE THIS VEGETARIAN by cooking with just Vegis! Pumpkin, Peppers, Onions, Zucchini, endless options! Serve up just the Chicken on the Grill. Eat Alone. On Tacos. Etc.
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