The fries turned out just as good as last time – definitely a keeper when it turns out good for me two times in a row! When I called Tony to tell him the grilled chicken marinade, I think he threw up in his mouth a little. So his chicken breast is simple season salt and cracked pepper.
Me and Hannah kicked ours up a notch!
Grilled Chipotle-Lime Chicken Breasts
- 1 teaspoon chipotle chili in adobo sauce, diced (I actually found mine at my Dollar General for .50 a can!)
- juice of two limes
- 2 tablespoons olive oil
- 1 tablespoon fresh cilantro leaves
- 1 teaspoon honey
- salt and pepper to taste
- 3 medium garlic cloves, minced
- 2 tablespoons water
- 2 chicken breasts
Whisk together the chile, lime juice, olive oil, honey, salt, pepper, garlic and water and then put in a ziploc bag. Throw in the chicken and toss to coat. Marinate on the counter while you make the fries, about 15 minutes. While I marinated two, Hannah and I split one breast. I am marinating the other breast overnight to see how much flavor difference there is between the short and long marinade.
Remove chicken from bag allowing excess marinade to drip off. I used my cast iron griddle over two burners. Cook until the chicken registers 160 degrees. I plated mine with 1/2 ounce cooked bacon, .6 ounce swiss cheese, 2 ounces of the oven fries and a cup of baby spinach with 1 tablespoon light balsamic vinaigrette.
But first, I may have had a small handful of the salt & vinegar peanuts as my afternoon snack! I have them on my desk. I have to entice people with food to get them on my side of the building sadly!
So my stats for the day:
- 1439 calories, 55 fat, 168 carbs, 36 fiber (nice!) and 90 protein.
I never even noticed on calorieking.com, but at the end I can get my percentages!
- 33% of the calories are from fat, 23% from protein, 44% from carbs
Off to chillax with my Tony – see you at breakfast! While the protein of the milk held me somewhat this morning, I missed my eggs!