Sriracha Chicken With Roasted Veggie Salsa

I LOVE summer grilling. There are so many options for healthy fast recipes that actually taste good. This Sriracha chicken has only three ingredients and comes together so quick. It is also a nice change from your standard barbeque chicken. I cooked it on a charcoal grill, but if you are stuck indoors then cast iron grill pans are a great option. I use mine all winter long. I topped the chicken with my roasted veggie salsa which is one of my all time favorite things. It’s so yummy that even my anti-veggie husband loves it, and he is mighty hard to please!

Ingredients

• 4 chicken breasts
• 4 limes
• 3 T Sriracha Sauce
• 1 can of black beans (rinsed)
• 1 can of sweet corn
• 1 cup of cherry tomatoes
• 2-3 bell peppers (I used green, red, and orange)
• 2 T olive Oil
• Salt and Pepper

Preparation

Season chicken breasts with salt and pepper. In a small bowl squeeze out the juice from 3 limes and mix together with sriracha sauce. Put chicken breasts and sriracha mixture into a large freezer bag to marinade for 20 minutes.

While your chicken is marinading, preheat your oven to 400º.

To make the salsa, dice up your peppers and tomatoes and add to a medium bowl with corn and beans, mix together with olive oil. Spread out salsa mixture on a cookie sheet and season with salt pepper and extra lime juice. Roast for about 15-20 min.

Grill chicken until cooked through and top with salsa. That’s it. Healthy and delicious!

Enjoy!