What could be better than tasty grilled chipotle spiced chicken breasts with crispy veggie filled eggrolls on the side??? Having all your (grown) kids home to enjoy it with you!! BOOYAH!! So, there's only 2 parts to this easy quick delicious dinner, eggrolls and chicken.
First up... eggrolls! The filling starts with 2 cups of corn, 1 and 1/2 cups of chedder (or Mexican blend) cheese, 6 chopped scallions, 1, 15 ounce can of black beans (rinsed). Add everyone in a big bowl and get ready for some kick!
Tonight our craving for heat comes from 2 Fresno chili peppers. I chopped up 2, seeds and all, and it was perfect!
To your filling you want to add 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon pepper! And, last but not least...
Thaw one package of chopped spinach and squeeze out all the water, then, shred that spinach into the filling!
Mix it all together and get ready to tuck all that tasty filling into an eggroll sleeping bag!!
To "wrap these babies up" we need eggroll wrappers and a little egg (or water) to seal it up after we roll in the filling!
Lay your egg roll wrapper on your work space and add 1/4 cup of that tasty filling on top. Now roll one corner into the middle, tuck in the sides, and get ready to roll!!
I used a little egg wash to seal the eggroll (right on the corner) and get ready to pop those rolls onto a baking sheet, seam side down!
Brush your eggrolls with a little olive oil and pop them into a 425 degree oven for about 15 minutes (making sure to turn once, half way through cooking). Now that the oven is working on the eggrolls, let's get the grill ready to work on our chicken!
Chicken is boring... no offense, but it is... you gotta flavor-UP your chicken! So tonight, I added salt, garlic powder, and chipotle seasoning (pretty liberally.... we don't like boring chicken)!
When using boneless chicken breasts (as we often do because it's so super protein packed and good for you), I butterflied each breast and sprinkled on all that seasoning.
The eggrolls are tucked in the oven turning into delicious bundles of black bean and corn heaven!! So that gives us time to grill our chicken on a medium heat for 4 minutes on both sides or until done!
Now, you know the drill... cover the chicken with foil and let the meat rest for at least 10 minutes. It will be tender and juicy (not dry and tough)!! JUST DO IT!!
WOW! While I was working on the chicken, the eggrolls were turning into rock stars! I turned them half way and after 17 minutes, this is what I got! Time for dinner (and thank God... because all I've been listening to for the last half hour is: "Dinner ready? Is it ready... Is it done... Can we eat... MOM!!!) Yikes... Time for delicious grilled chicken dinner!!!
Tender juicy grilled chipotle chicken with corn and black bean filled eggrolls! Add a little salsa and sour cream and you have a home run, super lean, tasty summer treat! Thank you summer... thank you corn! Great dinner with the boys!
What could be better than tasty grilled chipotle spiced chicken breasts with crispy veggie filled eggrolls on the side??? Having all your (grown) kids home to enjoy it with you!! BOOYAH!! So, there's only 2 parts to this easy quick delicious dinner, eggrolls and chicken.
First up... eggrolls! The filling starts with 2 cups of corn, 1 and 1/2 cups of chedder (or Mexican blend) cheese, 6 chopped scallions, 1, 15 ounce can of black beans (rinsed). Add everyone in a big bowl and get ready for some kick!
Tonight our craving for heat comes from 2 Fresno chili peppers. I chopped up 2, seeds and all, and it was perfect!
To your filling you want to add 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon pepper! And, last but not least...
Thaw one package of chopped spinach and squeeze out all the water, then, shred that spinach into the filling!
Mix it all together and get ready to tuck all that tasty filling into an eggroll sleeping bag!!
To "wrap these babies up" we need eggroll wrappers and a little egg (or water) to seal it up after we roll in the filling!
Lay your egg roll wrapper on your work space and add 1/4 cup of that tasty filling on top. Now roll one corner into the middle, tuck in the sides, and get ready to roll!!
I used a little egg wash to seal the eggroll (right on the corner) and get ready to pop those rolls onto a baking sheet, seam side down!
Brush your eggrolls with a little olive oil and pop them into a 425 degree oven for about 15 minutes (making sure to turn once, half way through cooking). Now that the oven is working on the eggrolls, let's get the grill ready to work on our chicken!
Chicken is boring... no offense, but it is... you gotta flavor-UP your chicken! So tonight, I added salt, garlic powder, and chipotle seasoning (pretty liberally.... we don't like boring chicken)!
When using boneless chicken breasts (as we often do because it's so super protein packed and good for you), I butterflied each breast and sprinkled on all that seasoning.
The eggrolls are tucked in the oven turning into delicious bundles of black bean and corn heaven!! So that gives us time to grill our chicken on a medium heat for 4 minutes on both sides or until done!
Now, you know the drill... cover the chicken with foil and let the meat rest for at least 10 minutes. It will be tender and juicy (not dry and tough)!! JUST DO IT!!
WOW! While I was working on the chicken, the eggrolls were turning into rock stars! I turned them half way and after 17 minutes, this is what I got! Time for dinner (and thank God... because all I've been listening to for the last half hour is: "Dinner ready? Is it ready... Is it done... Can we eat... MOM!!!) Yikes... Time for delicious grilled chicken dinner!!!
Tender juicy grilled chipotle chicken with corn and black bean filled eggrolls! Add a little salsa and sour cream and you have a home run, super lean, tasty summer treat! Thank you summer... thank you corn! Great dinner with the boys!
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