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June 10, 2006
Old Fashioned BBQ Chicken and Grilled Veggies
I'm trying to watch what I eat these days, but there's no reason that healthy food can't be delicious, too.
Here's a Saturday night dinner, boneless, skinless chicken breasts rubbed generously with Survival Spice™, grilled then basted during the last 10 minutes with a BBQ sauce that I'm evaluating. I'm not a big fan of boneless and skinless chicken and I prefer my BBQ with sauce on the side, but I find that if you don't overcook it, it does absorb flavors really well. Plus, it's something different, which is refreshing in and of itself...
The veggies, a red bell pepper, Italian zucchini, yellow squash, and a red onion were marinated for about a half an hour with Tibvrtini Olio Extra Virgene di Oliva, Tibvrtini Aceto di Vino BIanco, kosher salt, and a little bit of Survival Spice™. Take your time with them, especially the onions, so that you carmelize your veggies well.
As I proved to myself with the Scaryaki Stir Fry and the Scaryaki Hallibut Salad, I think it is actually possible to eat well and still be satisfied at the end of your meal. I think big flavor is the key to achieving satisfaction. There's nothing more frustrating than pushing back from the table after suffering through a bland, "healthy" meal, then berating yourself a few hours later after you've binged on ice cream.
Quality ingredients, simple yet well executed preperation. I can live with that.
Are you trying to eat better? Share your tips!
Posted by The Pragmatic Chef at June 10, 2006 8:27 PM
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What did you have for dinner last night?
Comments
I make skewered [boneless, skinless] chicken strips to BBQ and they are juicy & delicious. I just cut 'em in strips, marinate in Kraft Spicy Italian (or some other herbed salad dressing] for several hours, and skewer & grill just until I get marks & they are browning. I haven't tried adding Survival Spice yet (but it would be great!).
Posted by: Diana at June 13, 2006 2:34 PM
Sounds really good, Diana. I'm trying new things these days, I've been playing with Stevia in some chocolate desserts and it's actually edible.
Never thought I'd say that, believe me.
Posted by: the pragmatic chef™ at June 13, 2006 6:33 PM