Grilling season! Aside from the time it takes to marinade the chicken, this all comes together super quickly, and could even be doable on a weeknight when the kids have practice. Make sure to soak your skewers while to marinate the chicken to avoid any flare ups.

We suggest serving this alongside rice, but the Greens with Frizzled Shallots would be great here too.

You do not have to make this on the grill if it is still too cold where you are. To make this in a skillet, heat a large skillet to medium high heat with a slick of olive oil. When the oil is hot but not smoking, add the chicken. Sear on one side for 3-4 minutes, flip, and cook for an additional 3 minutes or until cooked through. Transfer cooked chicken to a plate, and add chopped bell pepper and onion. Squeeze in the juice of half a lime, scrape up the brown bits on the bottom of the pan, and give it all a shake, allowing the juices from the chicken to coat the veggies. Season with salt and pepper, and cook until the veggies are just tender, about 6 minutes.