These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening I was in the mood for something simple...and something good. I had a package of boneless chicken breasts in the fridge that I had planned to grill. Unfortunately, no matter how hard I tried, I just couldn't get our grill to light. The wind whipping around probably didn't help either. So, I gave up and reached for my trusty little panini grill pan and decided to grill the chicken inside instead. Tonight's dinner was so very simple...but so VERY tasty. I was in the mood for something a little spicy...so I beat my boneless chicken breasts until they were a little less than 1/2" thick and then sprayed both sides with olive oil and seasoned the top of them (1 side only) with Spicy Montreal Steak Seasoning (which happens to be one of my faves). I then sprinkled them with ground Chipotle Chili Pepper, too. I got my little panini pan HOT...and then brushed it lightly with coconut oil and placed the chicken on it "spiced side down" and cooked it for 3 minutes, flipped them and cooked them for another 3 minutes and then moved them to a plate and covered them with foil and let them sit for 10 minutes or so while I made my brussel sprouts. While my chicken was "grilling", I sliced some fresh brussel sprouts in half and tossed them with olive oil and salt, then roasted them for about 15-20 minutes at 400 degrees. I stirred them around about half way through to roast more evenly. To jazz the sprouts up a bit and make them a little spicy too, I made a super quick and easy Chipotle Chili-Lime Butter -- I melted a couple tablespoons of butter and stirred in some Chipotle Chili Pepper and freshly grated lime zest and tossed the roasted sprouts in the spicy butter...and "voila", I had Roasted Chipotle Chili-Lime Sprouts! The sprouts were awesome -- it's amazing how much a little flavored butter bumped them up a notch. I sliced the chicken breasts diagonally and plated them and served them with the chili-lime sprouts, sliced avocado topped with fresh salsa and a little dollop of sour cream. I grated more fresh lime zest over the chicken and avocado. It was as delicious as it was beautiful. I snapped a couple photos below for you to see. Enjoy!