I have lettuce in my garden that is ready to pick, so I decided on salad for dinner. Plus, my body has been craving veggies. So, instead of tacos (you could totally eat this in a tortilla shell, if you wanted) I am making a taco/fajita salad for dinner.
First, I made the marinade. The chicken will sit in this yumminess for just over an hour, while the son is at karate (hi-YAH!) and then my husband, The Grill Master, will grill them up.
I took half the marinade and added extra lime juice, a splash of vinegar and some xylitol and reduced it over medium heat in a saucepan. This glaze will be brushed on the last couple minutes of grilling, for extra YUM.
I am also having The Grill Master grill up some veggies, including my very first zucchini of the season. Along with bell pepper, onion and jalapeno (SPICY).
I will probably use my tomatillo salsa as a dressing, while he will use my Creamy Jalapeno dressing. Add cabbage, tomato, green onion, diced celery and fresh herbs- VIOLA! Salad. That is delicious. You can use whatever salad greens you like in yours.
For Phase 2 of FMD, use appropriate veggies. For Phase 3, add some avocado.
Give this one a try!
Chile Lime Chicken Marinade
1 peeled lime
Zest of half a lime
1 hunk of onion
2 garlic cloves
1 tsp each- salt, black pepper, mild chili powder, Ancho chili powder
1 cup of water or chicken broth
Blend until smooth. Pour half on your chicken and toss to coat. Let sit in fridge for an hour or so.
Pour the other half in a sauce pan.
For the glaze, add:
2T lime juice
Splash of vinegar
1/4 cup xylitol or sweetener of your choosing
Cook over medium heat, stirring occasionally, until mixture is thick. Brush on chicken during last 2 minutes of cooking.