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 had 3 boneless chicken breasts I wanted to use. I decided to do a quick little marinade packed with lots of flavor. I placed my chicken in a Ziploc bag and beat them with my meat mallet until they were flattened a bit. I placed them in a small shallow casserole dish and grated the zest and squeezed the juice of 1-1/2 limes over the 3 breasts. I poured a few tablespoons of extra virgin olive oil on top and turned them over to completely coat with the olive oil, lime juice and zest and then sprinkled both sides with sea salt and ground Chipotle Chile powder and set them aside to marinate for about 30 minutes while I sliced and prepared my squash and preheated the grill. I sliced 5 small yellow summer squash and then quickly sauteed them in about 1 tablespoon of butter. While they were cooking, I added 1 sliced green onion, sliced fresh mini San Marzano tomatoes and a little sea salt. When the squash was almost done and slightly golden brown, I seasoned it with Chipotle chile powder and squeezed 1/2 of a lime over it while still in the pan and stirred in a pinch of fresh lime zest. I used the leftover Cheddar Cauliflower Mash from the other night and seasoned it with Chipotle Chile powder before reheating it. While my squash was cooking, I placed the chicken on the grill and cooked it for 4 to 5 minutes per side. It was a quick, simple and fresh dinner to put together. I snapped a few photos below for you to see. Enjoy!