I drizzled some sliced onions, red, yellow and green bell peppers with olive oil, then seasoned with kosher salt and cracked black pepper. Grilled until tender crisp..
Marinated the chicken breasts in Andria's sauce, then grilled on the Memphis Pro at about 500 degrees.
Kept them warm on the top grill while heating my tortillas...
Served with fresh pico, cream, guacamole and lime.