Low Carb Cooking 101: Low-Carb Lesson #49: Low Carb South Of The Border Chicken
My family has a love affair with Mexican food. Oh heck, let’s face it: my family has a love affair with food. But Mexican food really is high up on the list, believe me, just as long as it is spicy enough (for my son) and not too spicy (for my husband). It’s such a joy trying to make everyone happy at the dinner table. I’ve learned adjust the spices to MY taste (which is mildly medium – I’m so boring). I then provide my son with multiple bottles of a variety of hot sauces with slightly obscene names and my husband with multiple glasses of ice water.
Tonight’s meal is suited to any time of the year, but is particularly nice when served outside at the picnic table. We turn off the television and the radio, light some candles, turn out most of the lights, and listen to the crickets chirp and frogs croak. Sometimes we even talk to each other.
(This is best NOT done during the time that your neighbor is mowing his lawn. You know which one I’m talking about: the one with the rider mower that has enough horse power to haul a semi ‘cross country.)
Here’s this evening’s menu:
- South Of The Border Chicken
- Green Beans Ole
- Mexicali Cole Slaw
Here’s the game plan:
If you are planning on making your own spice blends, make them ahead of time at your convenience. Baby food jars or small jelly jars are ideal containers. Store the spice blends in a cool, dark place.
The night before you plan to serve the meal, take the chicken breasts or thighs out of the freezer and put them in a Zip Lock bag in the refrigerator to thaw. If you want, you can make the Mexicali Cole Slaw the night before, too. I also like prepare the vegetables for the Green Beans Ole ahead of time and put them in small Zip Lock bags in the refrigerator until I’m ready to cook.
About an hour and fifteen minutes before you want to serve the meal, preheat the oven and prepare the South Of The Border Chicken Breasts according to the recipe directions. (Leave the shredded Mexican blend cheese in the refrigerator until the end of the chicken’s baking time, of course.)
If you have not already made the Mexican Cole Slaw, prepare it after you put the chicken in the oven. Once prepared, cover the cole slaw tightly with plastic wrap and put it in the refrigerator until it is time to serve it.
Set the table.
About 20 minutes before the chicken is supposed to be done, prepare the Green Beans Ole according to the recipe directions. If the Green Beans Ole gets done before the chicken, you can reheat it briefly in the microwave.
Serve the food hot (except the cole slaw, of course). Use plates for the South Of The Border Chicken and the Green Beans Ole, and small custard cups or salad bowls for the Mexicali Cole Slaw.
Sit down to a well-deserved, relaxing meal.
And, finally, here’s the recipes:
Low-Carb South Of The Border Chicken Breasts
Low-Carb Green Beans Ole
Low-Carb Gluten-Free Mexicali Cole Slaw
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Visit our Low-Carb Cooking 101 Recipe Lessons series.