Do you ever take a spring break, even though it’s not really built in to work-life?
This last weekend we went climbing in New Mexico. I’ve been looking forward to the trip for weeks, partially because the weather locally hasn’t been ideal for climbing outside, and I was craving the sunshine. Also because time in the desert is just the right kind of unplugging: no screens, no desk chairs. Just dust, dirt and the moon.
Last month, I started a Best Self Journal. Have you heard of it? It was recommended to me by co-workers as a journal that gets you into a journalling habit and also tracks you towards goals. The journal is a 13-week track, and one of my goals was to send three V6s outside. This trip was one of our first climbing trips this season, so was also a time for me to really dig my heels and focus. In the end, I did one V6 and even one V7 — two out of three checked off the list, far exceeding my own expectations for the weekend! Maybe I needed a more aggressive goal since there are still 10 weeks left in my journal. Mostly, I think I just needed to believe I could do it.
This is where my mind has been: journalling, planning, climbing.
Admittedly I’ve put less energy to cooking as of late, but that’s how life goes, ebbing and flowing. Between everything else going on, this chicken was a standout meal. The combination of pineapple and chipotle is sweet and spicy and grilling season is just starting to call (well-grilled chicken is SO juicy and satisfying).
With the base of chicken, pineapple, and bell peppers you can make either taco bowls (like in these images) OR fajitas, with tortillas. Both are good — and heck, you can make one for dinner and then use the leftovers to make the other the next day.
Serves: 6 | Active Time: 50 minutes
- Marinate chicken: combine all ingredients for marinade in an air-tight container large enough to fit the chicken. Place chicken in marinade and turn to coat. Then, close container and marinate in refrigerator for 4-12 hours.
- When ready to cook: light a grill with a medium-high flame, and allow grill to heat to 450-500°F. Place chicken on grill and cook, with grill lid closed, for 5 minutes without moving. Then, using tongs and/or a metal spatula, flip chicken. Brush chicken with remaining marinade. Cook on second side for 5 more minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Move chicken to a clean plate, and set aside.
- Place pineapple and bell peppers on grill, turning after 3-4 minutes. Cook for 3-4 more minutes, and then remove from heat. Turn off grill.
- In serving bowls, divide rice, corn, and beans. Add bell peppers and pineapple. Slice chicken and divide among bowls.
- Garnish with cilantro, avocado, and sliced jalapeño to taste.