Thursday, January 15, 2015

Buffalo Chicken with Parmesan Roasted Zucchini Fries



Sticking to my low-carb diet has been not nearly as much of a struggle as I thought it would be.  That is partly due to delicious recipes like this one!

Buffalo Chicken

Ingredients:
Boneless, skinless chicken breasts- pounded to about 1/2" thick
Wing sauce (carb free)
Colby jack cheese slices (one for each piece of chicken)
Salt, pepper, onion powder, and garlic powder (I never measure these; just add a good sprinkling)
Olive oil

Directions:
Heat a drizzle of olive oil in a skillet over medium heat.  Season both sides of the chicken with seasonings.  Place chicken in skillet and cover with about 1 tbsp of wing sauce. Turn chicken to coat both sides.  Cook for a few minutes on each side until chicken is cooked through. Place one slice of colby jack cheese on the chicken and cover the skillet until the cheese melts.

Parmesan Roasted Zucchini Fries

Ingredients:
One long zucchini (each zucchini makes sixteen fries)
Olive oil
Salt
Garlic powder
Fresh grated Parmesan cheese

Directions:
Preheat oven to 350. Cut zucchini into long quarters.  Cut each quarter in half going down the length of the zucchini. Cut each long piece in half across the middle.  Place the zucchini wedges on a foil-lined baking sheet.  Drizzle with olive oil and sprinkle with salt, garlic powder, and Parmesan.  Bake for 20 minutes.

I also made a dipping sauce that tasted amazing with both the zucchini and the chicken.  I used mayo for my base (carb free!), and I mixed in ranch-flavored seasoning (also carb free!). The ranch seasoning is actually a popcorn seasoning by Kernel Seasons.  It satisfied my need for a ranch fix without all the guilt!





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