Tex-Mex Grilled Chicken
Grilled Zucchini Salad and Avocado Dipping Sauce
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 2 Tbsp Southwest seasoning (or use fajita seasoning)
Instructions
- Preheat grill or grill pan to medium-high heat. Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Rub chicken with oil, and sprinkle with seasoning. Grill chicken, covered, 5 to 6 minutes per side or until done. Serve with Avocado Dipping Sauce recipe.
Side Dish Ingredients
- 2 lb zucchini, halved lengthwise
- 1 red onion, cut into ½-inch-thick rounds
- ¼ cup olive oil, divided
- 2 Roma tomatoes, chopped
- 2 Tbsp red wine vinegar
- ½ tsp kosher salt
- ¼ tsp pepper
- ½ cup crumbled cotija cheese
- 1 (8-oz) container guacamole
- ½ cup buttermilk
- 1 Tbsp creamy horseradish sauce
- ½ tsp chili powder
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush zucchini and onion with 2 Tbsp oil. Grill 8 to 10 minutes or until crisp-tender, turning occasionally.
- Cool and chop grilled vegetables. Combine grilled vegetables, tomatoes, 2 Tbsp oil, vinegar, salt, and pepper in a large bowl. Stir in cheese before serving.
- Stir together guacamole, buttermilk, horseradish, and chili powder in a separate bowl. Serve sauce with chicken.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
222
|
231
|
453
|
| Fat (g) | 10 | 18 | 28 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 0 | 11 | 11 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 73 | 462 | 535 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Keto Meal Plan
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