All those fats, yummmm. Maybe a bit more color on the chicken? And an herbacious dimension–maybe cilantro. If I was making this at home I would probably work in some black beans somehow too, but I just love them with Mexican-inspired chicken dishes.
Thank you again for the feedback! I agree with everything that’s been said, except I’ll be swapping parsley in for cilantro since it is one of the few ingredients I don’t care for.
Broiling the peppers, onions, and chicken all together on a sheet pan sacrifices quality for speed, but if I were cooking for someone else I would have done these in the skillet like they deserve.
I struggle figuring out enough recipes to make buying beans worthwhile since I’ll have to eat them all by myself. The more Mexican dishes I learn the more I see how they can be used though so I’m sure it’s just a matter of time until they find themselves as a staple in my pantry.
All those fats, yummmm. Maybe a bit more color on the chicken? And an herbacious dimension–maybe cilantro. If I was making this at home I would probably work in some black beans somehow too, but I just love them with Mexican-inspired chicken dishes.
Thank you again for the feedback! I agree with everything that’s been said, except I’ll be swapping parsley in for cilantro since it is one of the few ingredients I don’t care for.
Broiling the peppers, onions, and chicken all together on a sheet pan sacrifices quality for speed, but if I were cooking for someone else I would have done these in the skillet like they deserve.
I struggle figuring out enough recipes to make buying beans worthwhile since I’ll have to eat them all by myself. The more Mexican dishes I learn the more I see how they can be used though so I’m sure it’s just a matter of time until they find themselves as a staple in my pantry.