Sunday, June 29, 2014

Grilled Chipotle Chicken & Andouille Ratatouille Bake

This afternoon we went to the Fox Theatre in Atlanta to see Wizard of Oz on the big screen. It was one of hubby's father's day gifts. The Wizard of Oz is one of his favorite old movies and neither of us had ever seen it on a big screen before. It was actually great seeing it on a large movie screen since both of us had only ever seen it on television. It was 4:30 when we got out of the movie so we headed home since both boys were coming for dinner tonight. The sky opened up on our way home and poured down rain most of the way home. Fortunately it cleared up because I wanted to grill chicken for dinner since it's quick and I didn't have a lot of time. I made a quick and simple meal. I pounded boneless chicken breasts between plastic wrap until even in thickness, about 1/2-inch thick. I sprayed them with a little olive oil and seasoned them with ground chipotle pepper and sea salt on both sides. Hubby grilled them for about 6 or 7 minutes per side. While he was cooking the chicken I reheated the leftover Andouille Ratatouille Bake to serve as a side dish with our chicken. I knew the boys would like it. To serve the grilled chipotle chicken, I added sliced pickled jalapeno slices to the top and then topped it with a slice of jalapeno pepper cheese and popped it in the oven to heat just until the cheese melted. It actually went great with the Andouille Ratatouille Bake from last night. I snapped a few quick pics for you to see below. Eating low carb and wheat free really does give you lots of variety and options if you choose to. Enjoy!


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