Fresh Tomato Basil Grilled Chicken
3 boneless, skinless chicken breasts, marinated in the ingredients below
1/3 cup olive oil
4 tablespoons red wine vinegar (or preferred type of vinegar)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon Italian Seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Place chicken breasts in a large Ziploc-type bag and pound to an even thickness; add remaining marinade ingredients; seal bag tightly, removing as much air as possible. Refrigerate and marinate at least 4 hours or overnight. Note: To save time, instead of making your own marinade, you could substitute about 1/2 cup or more bottled Italian dressing (Newman's Own makes a decent one).
3 cups fresh broccoli florets
(or substitute almond flour for the bread crumbs)
Steam broccoli florets until tender (I place them in a glass covered pyrex dish with about 1/2 cup water and microwave for about 4-5 minutes). Drain broccoli florets well and place in a bowl; add 1 tablespoon butter (or more if you prefer), salt and pepper to taste; mix until butter is melted.
*Note: Almond flour, lightly browned in butter and seasoned can be substituted for the almond Paleo Bread crumbs.