Everyone here at The House is trying to go low-carb. It's a difficult row to hoe, but I've found if you take a little (a LOT) of time planning and strategizing, you can actually make quite a few tasty dishes that have little-to-no carbs.
Take tonight's offering for instance. I happened upon a four-pack of tomatoes for an insanely low price at the local Save-a-Lot, and instantly, this idea was born. Of course, it's been hovering at about 4 degrees here in Maryland lately so the tomatoes aren't local or in-season. They're nothing like home grown, but it's the middle of one of the coldest winters I can remember, and I needed some tomato love.
I tossed a few chicken breasts in a baking dish and seasoned them nicely with Adobo (my go-to spice for everything from meat to beans), basil and oregano. I topped them with a few tomato slices and baked them at 400 degrees for about 40 minutes. When they were almost done, I added a few slices of Swiss cheese.
The rest will go down in history. These were maybe the best chicken breasts I've ever made -- perfectly seasoned, not over-cooked and a perfect reminder of the good summer things to come from my garden. Even the kids ate them, after peeling off the tomatoes, of course :(
It was only a small gesture, but somehow, it made this bleak winter day more palatable.
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| Tomato-chicken-y goodness! And very low carb. |
