Food seems to taste better on a pretty place setting.
Easy, low-carbohydrate main dishes are still popular. Diet fads come and go, but carbs are still the bad boys of the food pyramid. So when I found this easy, delicious low-carb main dish, I felt I’d really scored. Didn’t even miss bread, although you certainly can add it. Here’s the recipe for yet another yummy one-dish meal:
Shred chicken. Or, slice in strips.
Bake two chicken breasts. I seasoned mine first with some Herbamare, a salt substitute that’s delicious. Once baked and cooled, shred the cooked chicken. I actually sliced mine in thin strips.
Mmm. Ripe avocado! Good fats.
Cut a ripe avocado into small pieces. I cubed it. Sort of. It was a nicely ripe avocado, so it didn’t cube exactly.
Use sweet or hot onions.
Chop 1/4 cup of onion, whichever kind you like. I chopped it finely.
Juice of one lime was too much.
The recipe calls for the juice of one entire lime. I thought that would be too much, and anyway, I had no limes on hand. Key lime juice was in my refrigerator, so I used 2 teaspoons of it. The lime wasn’t too overpowering. Just enough to flavor the dish.
Hubby doesn’t enjoy cilantro.
The recipe calls for some chopped fresh cilantro. I skipped it, but I’m sure it would be delicious.
Mix it all together in a bowl and chill for at least a couple hours so the flavors meld. As with most recipes that require flavors to mingle for a while, I found that chilling overnight gave this dish the best flavor.
You can serve it straight out of the bowl in a pretty mound, or on a bed of lettuce, or–as my husband enjoyed it– in a sandwich. The two chicken breasts made one small meal, one regular sized meal and one sandwich.
It was yummy. And so easy! Let me know what you think if you try it.