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| Grilled Chicken with Smoky Southwestern Seasoning, Peppers, Zucchini & Couscous |
When I go to my doctor's office, there's no shortage of information in the examination room to read while I wait for the doctor to arrive.
On my last visit, I looked through this book and ordered a copy when I got home.
Intermittent fasting is all a-buzz these days and for good reason. It's not difficult. And you lose weight.
The author of this book followed a low carb diet. I do not. And my doctor confirmed that we need carbohydrates for energy. I like my doctor.
I follow a Mediterranean diet (healthy foods like whole grains, fruits, vegetables, seafood, beans, and nuts). It's a 16:8 intermittent fast which means your window of eating is 8 hours - for example you eat from 10 am to 6 pm and the other 16 hours you drink water and other no-calorie beverages. Much of the time that you're fasting you're sleeping so it's quite doable. This diet is working for me which is quite amazing since, as you know, I like to eat. 😁
Grilled Chicken with Smoky Southwestern Seasoning, Peppers, Zucchini & Couscous
One of my favorite things to eat - and not just when I'm dieting - is chicken made with Smoky Southwestern Seasoning. This is a blend of spices that I got from another diet source - the 21 Day Fix. It's really tasty!
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2 tsp. ground cumin
1 tsp. coriander
1/2 tsp onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. sea salt
Take a pound of chicken breast tenders and remove the tendons by grabbing the tendon with a paper towel and pulling it out. Sprinkle about half of the seasoning mixture over the chicken and press into the chicken with your fingers. Save the remainder of the seasoning mix for another time.
Lightly coat your grill with oil spray and grill chicken on high on both sides for a total of 10 minutes or until done. Remove chicken and set aside.
Slice a red, yellow and green pepper into strips. Grill peppers and set aside.
Next, slice 3 cloves of garlic and saute in a pan with a bit of olive oil. Slice 2 or 3 small zucchini, add to the pan, and saute until soft.
Prepare some couscous according to package directions.
To serve, place a scoop of couscous in the center of a plate and sprinkle with salt. Surround with chicken, zucchini, and peppers. Serve with a lemon wedge.
