Who doesn’t love a new way to use an old standby? Though sazón is traditionally used in Latin chicken and rice dishes, using this little spice packet as a rub for grilled chicken is a fast way to make a memorable meal. For those who feel inclined, my homemade sazón recipe can be mixed up quickly with spices you likely have on hand.
Happy Labor Day weekend and where the heck did summer go?
My family had a delightful summer, although everyone traveled in different directions for much of it. My older son completed a summer program in NYC — and now he’s ready to move to the big city! He will, however, soon be returning to a decidedly smaller town for his second year of college and is looking forward to that.
My younger son was a junior counselor at the boys’ longtime camp in Maine. He was a counselor to 10-year-old boys, taught swimming and worked on the camp’s farm, and learned a lot of Spanish from a fellow counselor from Barcelona. It was an enriching experience in so many ways.
My husband continued with his usual dizzying pace of work travel. I held down the home fort with some quick but wonderful trips to Maine, Asheville, NC, Providence, RI, and New York, where I visited old friends, family, took in some sights, and ate lots of good food.
Now for one whole month everyone is home again, under the same roof. Nothing makes this mom happier! I’ve been cooking for my boys at a feverish pace and — believe it or not — being inspired by their ever-evolving tastes.
For example, my pizza-and-burger-loving boys have been requesting healthy fare like overnight oats, protein-packed smoothies, and a variety of bowl-type meals that incorporate wholesome grains, colorful veggies, and lean proteins.
Mac & cheese is still a regular request, but they are truly starting to care about how they fuel their bodies. (Parents who think this may never happen, have faith!) They’ve even dragged me to my first few Orange Theory classes!
One of my favorite ways to ensure satisfying, wholesome meals throughout the busy workweeks is to prepare big batch salads and extra protein over the weekends and as I cook throughout the week.
Leftovers, reinvented or simply reheated, are a welcome occurrence here!
This mouth-watering grilled chicken makes use of my recent recipe for homemade sazón seasoning and incorporates avocado tomato salsa as an optional extra. The spices add bold flavor to the grilled chicken with little effort. When the weather isn’t well suited to grilling, the chicken can be sautéed on the stovetop (rounded out with added veggies if desired).
I like to cook enough chicken to ensure leftovers and then chop the leftover chicken and combine it with cooked rice or quinoa, greens or slaw, tomatoes and guacamole (or the linked salsa recipe), a squirt of sriracha, and/or whatever salad or taco-like toppings sound appealing.
The concept is incredibly easy and is always a family favorite!
Sazón Grilled Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts (number of breasts will vary based on size)
- 2 tablespoons Sazón seasoning mix (I use this homemade option)
- 2 tablespoons olive or avocado oil
- Optional for serving: Avocado Tomato Salsa
Instructions
- Toss the chicken breasts with the seasoning mix in a large zip-top bag. Then pour in the olive or avocado oil and toss to evenly coat. Marinate in the refrigerator for at least an hour or all day — the more time the better.
- Preheat the grill and cook the chicken over medium heat for 7-8 minutes per side, depending on thickness, or until the chicken is just cooked through (internal temperature should read 165 degrees F when taken with a quick read thermometer). Remove from the heat and allow the chicken to rest for 5 minutes before cutting. Serve with Avocado Tomato Salsa if desired.
Notes
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