Laid out chicken thighs for dinner...not exactly sure what I was going to do with them. I decided I wanted a salad of some sort, so I chose a chicken fajita taco salad with some grilled zucchini and squash on the side. I looked up a couple of ideas for seasoning the chicken but didn't really see anything that I wanted to do exactly. So I made one up myself. In no particular order...
1 tsp each:
chili powder
garlic powder
onion powder
cumin
salt (optional)
pepper
olive oil
1 pound free range organic chicken thighs
Mix everything together and throw on the grill for 4-5 mins each side.
For salad:
organic mixed baby greens
red onion
cherry tomatoes
avocado
rojo hatch green chili salsa
topped with fajita meat and voila!
Grilled veggies:
1 zucchini
1 squash
1 tsp olive oil
salt (optional)
pepper
garlic powder
Threw on the grill for 3 mins on each side.
