I seasoned boneless chicken breasts on both sides with smoked paprika and McCormick's Spicy Montreal Steak Seasoning after spritzing them first with olive oil. I grilled them until they were done, about 5 minutes per side since they weren't very thick. I topped each chicken breast with a slice of Monterey pepper jack cheese, a spoon of fresh salsa, diced multi-colored fresh baby tomatoes, a scoop of freshly made guacamole and sliced green onions. To make the guacamole, I simply mashed a ripe avocado with about 1 tablespoon of sliced green onions, a pinch of sea salt and a couple tablespoons of freshly squeezed lime juice. It was awesome! I snapped a few photos of this easy peasy meal below that only took about 20 minutes to make. Enjoy!
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!
Friday, July 3, 2015
Grilled Southwestern Style Chicken - Easy Low Carb
Late today the sun finally came out after the torrential storms we had earlier in the day. Since the weather cleared, we decided to grill something quick and easy for dinner. I made Grilled Southwestern Style Chicken. It was super quick, easy and fresh.
Subscribe to: Post Comments (Atom)
Post a Comment