Thursday, September 18, 2014

Southwestern Style Grilled Chicken Sandwiches & Oven Baked Zucchini Fries

This evening I made Southwestern Style Grilled Chicken Sandwiches for dinner and served them with a side of my Oven Baked Zucchini Fries. It was a simple and deliciously easy meal. I cut up a large zucchini into thick rectangular sticks and dipped them in egg wash and rolled them in my breading mixture and baked them in a 425 degree oven for 25-30 minutes until browned and crisped. While my zucchini fries were baking, I prepared the grilled chicken sandwiches.

I lightly sprayed chicken cutlets with olive oil and seasoned them with McCormick's Grill Mates Chipotle & Roasted Garlic Seasoning and then grilled them for a couple of minutes on each side. I turned the heat off on the grill and topped them with Cabot's Pepper Jack Cheese and let it melt a bit. I served the grilled chicken topped with melted cheese on my grain free Sesame Seed Buns with lettuce and tomatoes. It was a delicious meal. I snapped a few quick photos below. Enjoy!

Oven Baked Zucchini Fries


2 medium-large zucchini, cut into 2-inch long sticks
2 large eggs
2 tablespoons olive oil
1/4 cup ground golden flax seed
1/4 cup blanched almond flour
1/2 cup finely grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Few dashes cayenne pepper, optional


Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or foil; lightly brush or spray with oil

In a medium bowl, beat eggs and olive oil; season with salt and pepper, to taste.  In a shallow bowl, whisk together flax, almond flour, Parmesan, Italian seasoning, paprika, onion powder, garlic powder, sea salt, black pepper, and cayenne. 

Add zucchini sticks to the egg wash, about 1/3 at a time, tossing to coat well. Roll moistened zucchini sticks a couple at a time in dry breading mixture until evenly coated; place on baking sheet. Bake for approximately 25-30 minutes, or until golden brown and crisp. 


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