How do you get an idea for a meal?
If you’re like me, you either get inspired by the ingredients in your refrigerator or by some gorgeous food photo on Pinterest. This recipe was inspired by an abundance of bell peppers and squash recently purchased from a local farmer.
This week I travelled to pick up my pup from her new kennel and on the way home stopped at a farmer’s produce stand. Supporting local business, especially farmers, is becoming increasingly part of my MO. The produce is off-the-charts delicious and much larger in size than anything you’ll find at the grocery store. As if that wasn’t awesome enough, their produce is chemical free. I’ll be back to grab a bucket and pick fruit in no time.
Shout out to Sargeant’s Berry Farm (not an affiliate) for the bell peppers used in my Savory Grilled Chicken Fajitas with Peppers and Squash, a recipe with a whole lotta tasty flavor thanks to a fool-proof marinade. Come home from work tonight and get your fiesta on!
I used our Traeger grill to get a slightly smokey flavor, but that comes at a cost because it doesn’t guarantee photo-worthy, deep grill marks. But, oh that charred flavor! To cut down on over using oil, simply spray your halved veggies with canola cooking spray.
The onions and peppers take longer to soften and get charred than the squash so be watchful and don’t neglect the grill.
Grill the boneless chicken breasts until the internal temperature reaches 160 degrees. Simply insert a instant-read meat thermometer into the thickest part of the meat to check.