One thing I end up making a lot in the summer months is grilled chicken. Mainly because it can be morphed into so many other dishes. From Quesadillas and what I call Faux El Pollo Bowls (recipe below) to sandwiches and more.
4 skinless, boneless chicken breasts
1/4 cup extra light olive oil
3 cloves garlic, peeled and minced
1 lemon, juiced
1 1/2 teaspoons salt
Pinch of ground black pepper
In a large glass bowl, combine the garlic, lemon juice, salt, and pepper. When I juice the lemons I just toss the rinds in as well. Whisk in the olive oil. Place chicken in the mixture and give a light message. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat. Lightly oil the grill grate or use a grill spray. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
My Faux El Pollo Bowls are so simple. You will need the following
1 box of Spanish Rice (Rice a Roni)
1 can of Ranch Beans
Grilled chicken, cubed
Pico de gallo
Cook the rice as per instructions, but leaving out the canned tomatoes. Before the rice is cooked add in the can of beans. Once the rice and beans cooked, combine in layers in bowls. Serve with flour tortillas.