Start to finish: 7 hours (6 hours of marinating time)
Serves 6
2 pounds boneless, skinless chicken breasts
2 red bell peppers
2 yellow bell peppers
1/2 cup fresh lemon juice
1/2 cup olive oil
1/4 cup minced shallots
2 tablespoons fresh thyme leaves
1/4 cup chopped black olives, like kalamata
2 teaspoons Sriracha sauce, or to taste
Kosher or coarse salt and freshly ground black pepper to taste
Fresh thyme sprigs to serve
Trim the chicken breasts and use a large sharp knife to cut them into three pieces, about 2 inches wide each. If the chicken breasts are very think, cut each of the pieces in half horizontally, so you have two thinner, small cutlets from each piece. Cut the bell peppers into 2-inch pieces, and discard the stem and seeds.
In a large container or zipper top bag, combine the lemon juice, olive oil, shallots, thyme, black olives, sriracha, and salt and pepper.
Add the chicken and peppers to the marinade, making sure the marinade coats all of the ingredients. Cover and marinate for 6 to 12 hours in the refrigerator.
Bring the chicken and peppers to room temperature while you heat the grill to medium high. Remove the chicken and peppers from the marinade, and discard the marinade. Grill the chicken and the peppers for 4 or 5 minutes on each side, until nicely browned and cooked through.
Serve the chicken and peppers hot or at room temperature, with the thyme sprigs tucked in.
Nutritional information per serving: 381 calories; 204 calories from fat; 23 g fat (3 g saturated; 0 g trans fats); 110 mg cholesterol; 220 mg sodium; 8 g carbohydrate; 2 g fiber; 4 g sugar; 35 g protein.
Katie Workman, Associated Press
