I’ve been eating out way too much lately. The new job- and new hours- have me getting home a little later than usual. And let’s face it: eating out usually means eating a little on the heavy side. Last Wednesday, I got home a little early and decided to take advantage of it by making a healthy, home-cooked meal.
I searched for inspiration on my favorite blog: The Londoner. If you’ve been with me since the beginning, you’ve probably heard me mention her once or twice. I figured that would be the best place to start for a meal that satisfies the lips without adding to the hips.
Her “starlit spicy lemon chicken wraps” looked fabulous. Rather than serve them in a wrap (SoBe diet, remember?) I decided to accompany them with a salad. In place og guacamole, I used ripe avocados and greek yogurt to make a mouth-watering and guilt-free dressing. Without further ado: Spicy Lemon Chicken.
What You’ll Need- Spicy Lemon Chicken (2 servings):
- 2 chicken breasts, sliced stir-fry style
- 2 handfulls of cherry tomatoes
- juice from 1 lemon
- 1 pinch of pepper flakes
- 2 tsp paprika
- 2 tsp chili powder
- 4 tbsp sriracha
- 2 tbsp honey (we used white alfalfa)
- salt and pepper to taste
- medium sized grill pan
Marinate the chicken with all aforementioned ingredients and let it sit for at least an hour. The longer it has to absorb the flavor… the more flavorful it will be! Shocking. I know. I like to line a mixing bowl with a zip-lock back, throw it all in, give it a good shake, zip it up, and leave it in the fridge.
Get out your grill pan and set the stove to medium-high/high heat. We want the chicken caramelized and crispy on the outside and moist on the inside. Empty the bag of chicken into the grill pan and grill it for 3-5 minutes on each side or until fully cooked.
Lower the heat and remove the chicken. Add 1/4 cup of water to the pan and let it pull the
black bits flavor from the bottom of the pan. This is going to be your sauce.
Add the cherry tomatoes to the sauce and cook on medium heat until the skin starts to wrinkle and fall off. Pour the entire contents of the grill pan onto the chicken.
What You’ll Need For the Avocado Salad Dressing (4-6 servings:)
- 1 ripe avocado (smashed)
- juice from 1 lemon
- 1/2 cup 0% fat Greek yogurt
- 1 pinch of salt and pepper
- 1 pinch of onion powder
- 1 pinch of garlic powder
- medium mixing bowl
- handheld mixer (or whisk)
Smash the avocado and combine all the ingredients in a medium sized bowl using a handheld mixer or whisk. That’s it! Hint: If it’s too thick- add more lemon, and if it’s too thin- add more yogurt.
Now just put it all together! Serve the chicken with a basic salad (we used mixed greens, herbed goat cheese and chick peas.) Drizzle your delicious avocado salad dressing on top and enjoy!