So, I keep a bag of Dove Dark Chocolate Promises in my desk. I like to treat myself to one (okay, sometimes 2 or 3) after lunch. You know, they’re only 42 calories each so if you keep it to one, you’re not really tacking on too much to your diet. Besides, dark chocolate is known to be good for you. Read this about some health benefits. 🙂
Anyway, one of the really cool things about Dove Promises is the little sayings they put inside the wrapper. It’s like a fortune cookie only less confusing! Sometimes, you’ll see the same one for days – hey, they’re not Hallmark and if you’re only eating one a day, it’s going to take some time to get through the bag! – and then sometimes you’ll get one that really speaks to you. Like this one:
Breaking promises is certainly never a good practice but breaking your own promises to yourself is just plain not good. You may think you aren’t hurting anyone but you are – yourself. When it comes to your health (physical and/or mental), your happiness, your LIFE, YOU have to be the person to step up and make sure you’re treating yourself right. Other people may be there supporting you and loving you but, ultimately, you are the master of your own destiny. Respect yourSELF. You may doubt you can do something (normal!), it may be difficult (of course it is! It’s a change!), and you may want to give up or in, but DON’T. Live life, love life, and love yourself! 🙂
Okay. *storing soapbox and pom-poms* Now onto the good stuff – food! Om nom nom!
Makes 4 servings
1/2 cup orange juice
2 tablespoons chopped chipotle pepper
Juice of 1 lime
1 teaspoon ground cumin
Salt and black pepper to taste
1 pound boneless, skinless chicken breasts
1 tablespoon canola oil
1 red bell pepper, sliced
1 green bell pepper, sliced
2 onions, sliced
8 small (6″) flour (or corn!) tortillas, warmed
1 cup shredded Jack or Cheddar cheese
1. Combine the orange juice, chipotle, lime juice, cumin, 1 teaspoon salt and 1 teaspoon pepper in a sealable plastic bag. Add the chicken and marinate in the fridge for an hour.
2. Preheat a grill or stove top grill pan until hot. Remove the chicken from the marinade and discard what’s left in the bag. Grill the chicken for four to five minutes per side, until lightly charred and cooked all the way through. Let rest for 5 minutes before slicing.
3. While the chicken cooks, heat the oil in a large cast iron skillet over high heat. Cook the bell peppers and onions until charred and caramelized on the outside, about 10 minutes. Season with salt and pepper.
4. Slice the chicken into thin pieces. For a dramatic presentation, place the chicken on top of the hot peppers in the skillet and bring the skillet sizzling to the table. Serve with warm tortillas, guacamole, salsa, and cheese.
Recipe from Cook This, Not That!