Tonight’s low-carb meal:
Grilled chicken stuffed with muenster and prosciutto atop a bed of steaming spinach. paired with avocado slices, peppers and green beans.
I marinade the chicken breasts in a large zip-loc bag with zesty italian dressing and some fresh herbs. We usually keep a small herb garden which is the best way to have fresh herbs on hand. If you can’t use fresh, just throw some of your favorite herbs in the mix (basil, garlic, oregano, tarragon) or any other tickles your fancy.
I usually let this marinade for at least an hour or two. Then throw the breasts on the grill. Don’t overcook them, many people leave chicken on the grill too long for fear of getting sick. Remember: you don’t need to cook it until it’s jerky!
While that’s cooking (be sure to check on it often, and don’t forget to turn those chicken boobs!) you can steam your green beans (hopefully you got steamables, SO much easier) drop some fresh spinach in a pan with some butter, couple dashes of lemon juice, salt and pepper and cook until the spinach just begins to wilt. (again, not too much. No one likes mushy spinach. Well, maybe Popeye.)
Once off the grill, slice the chicken in half longways and put the cheese and prosciutto in the middle. Lay the breasts on top of your freshly prepared spinach. While the cheese melts, slice some avocado, sprinkle with diced peppers (different colors for visual appeal) salt and pepper your green beans and you’re ready to eat!
I’ve decided that since I can’t get to the gym yet after foot surgery, I needed another way to lose some weight. I’m back on a low-carb diet and I’m going to do my best to stick with it. If I come up with some interesting ideas for a meal I’ll post it here. I’m not big on recipes so I tend to just pair things together myself but I’ll try to get some pics up of the meal after it’s finished.