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Tuesday, February 9, 2016

Low Carb Recipe: Grilled Chicken Caprese with Quinoa


As I've mentioned before, I've adopted the low-carb lifestyle. I was super strict in January and now I'm slightly more laid back. It's honestly not hard for me to eat low-carb... it kind of comes naturally. Sure, I'd love a bagel here and there or a brownie, but my cravings have really subsided! 

I eat breakfast, lunch, and dinner at 'normal' times, but they're smaller meals. Then I snack a ton throughout the day on things like turkey breast with mustard, a scrambled egg, a piece of turkey sausage, hummus and carrots, sauteed zucchini, tuna/chicken salad, etc. My favorite thing to eat is turkey breast with melted colby jack and top it off with diced onions, pickles, jalapenos, and mustard and wrap it up in lettuce like a burrito. It's so good and so filling. Not to mention it's really easy to make/eat for lunch. 

I've also noticed it's pretty easy to eat out, which is where I thought I'd have the biggest problem. I just make slight tweaks to whatever I order. For example, the other night, I ordered a bun-less burger and instead of fries as the side, I had brussel sprouts. I will say that I try to eat at home as much as possible. Two weeks ago, I shared a low-carb zucchini boat recipe, and today the recipe is for grilled chicken caprese. 

I made this up completely on a whim with what I had laying around, but I'm sure there are variations on Pinterest, too!

Here's what you'll need:
Grape tomatoes 
Red Onion
Basil 
Olive Oil
Balsamic Vinegar
Salt, Pepper 
Roasted Garlic 
Shredded Mozzarella 
Chicken Breasts 
Quinoa

Step 1:
Season/marinate your chicken the way you prefer. You will be grilling it. Preheat your oven to 450 degrees. While that sits, chop up the tomatoes, red onion, and basil. Toss that in a baking pan with a dash of olive oil, dash of balsamic vinegar, roasted garlic (you know the kind that comes preroasted in a glass jar), and salt and pepper to tase. As you can tell I'm not one to follow recipes, I like to improvise! 

Step 2:
Pop the baking dish into the oven for about 10-15 minutes until everything looks nice and roasted. 

Step 3:
Grill your chicken.

Step 4:
Lay the breasts flat into the baking dish and mix the roasted veggies overtop. 

Step 5:
Cover with shredded mozzarella cheese. The more the better, in my opinion! Place back in over for about 10 minutes. 

Step 6:
Make your quinoa. I like to substitue chicken broth instead of water when making quinoa, it gives it a lot more flavor! 


Once you've removed your dish from the oven, you're ready to eat! The extra tomatoes/juice that comes from the baking pan is excellent overtop of the quinoa! Not the prettiest picture, but this has to be one of my favorite meals! Do you have any favorite low-carb recipes? 

3 comments:

Lauren said...

That chicken looks so delicious!

Lauren,
http://www.atouchofsoutherngrace.com/

My Life as A Plate said...

Awesome job sticking to your low carb diet. I always find that I don't miss carbs when I can find alternatives that taste great. This recipe sounds delicious, adding it to my dinner menu for next week :)

Kathryn Byers said...

Wow! This sounds like an amazing recipe. Thanks for sharing!!

xx Kathryn
www.chicandshimmer.com