Fat To Skinny
Recipe Exchange => Dinner Recipes => Topic started by: Doug Varrieur on July 11, 2015, 11:57:28 AM
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Are you tired of the same old chicken recipes? It's easy to get into routines and ruts. Our forum, our cookbooks and other low carb cookbooks should be explored often to keep you food fun and interesting. Food after all is one of our favorite pastimes....at least it is mine! ::) I developed this recipe to keep my "Italian FIX" happy ;D
I'm certain everyone in your family will dig in for seconds!
LOW CARB Grilled Chicken Napoli
(https://scontent-atl1-1.xx.fbcdn.net/hphotos-xft1/t31.0-8/11709829_965888386797196_1945138418225335908_o.jpg)
Ingredients
3 chicken thighs
3 chicken legs
1 twelve to fourteen inch oriental eggplant cut into 2 inch lengths
2 large Bok Choy sprigs with stem intact rough chopped
1 medium onion rough chopped
1 medium red bell pepper d-seeded and rough chopped
1/3rd cup rough shredded Romano cheese
1/3rd cup olive oil
2 tablespoons Italian seasoning
2 teaspoons salt
1 teaspoon red pepper flakes
1 teaspoon black pepper
Directions
1- Heat grill to 350 degrees
2- Place all the ingredients EXCEPT the cheese into a large mixing bowl and mix well.
3- Remove the chicken until the thighs reach 140 degrees and all the skin is well marked, crispy and fat rendered.
4- Place the chicken back into the bowl and mix well
5- Transfer all the ingredients into a large oven proof casserole dish and place back into the grill, close the cover and increase to heat to 400 degrees, bake in the grill another 20 minutes or until the veggies are well wilted and the chicken thighs are cooked through (165-175 degrees)
6- Arrange all the ingredients on a large platter and sprinkle the cheese over the top. Let rest 5 minutes then serve.
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Oh, yeah!!! ;D ;D ;D ;D ;D
Tony