The fries turned out just as good as last time – definitely a keeper when it turns out good for me two times in a row!  When I called Tony to tell him the grilled chicken marinade, I think he threw up in his mouth a little.  So his chicken breast is simple season salt and cracked pepper.

Me and Hannah kicked ours up a notch!

Grilled Chipotle-Lime Chicken Breasts

  • 1 teaspoon chipotle chili in adobo sauce, diced (I actually found mine at my Dollar General for .50 a can!)
  • juice of two limes
  • 2 tablespoons olive oil
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon honey
  • salt and pepper to taste
  • 3 medium garlic cloves, minced
  • 2 tablespoons water
  • 2 chicken breasts

Whisk together the chile, lime juice, olive oil, honey, salt, pepper, garlic and water and then put  in a ziploc bag.  Throw in the chicken and toss to coat.  Marinate on the counter while you make the fries, about 15 minutes.   While I marinated two, Hannah and I split one breast.  I am marinating the other breast overnight to see how much flavor difference there is between the short and long marinade.

Remove chicken from bag allowing excess marinade to drip off.  I used my cast iron griddle over two burners.   Cook until the chicken registers 160 degrees.  I plated mine with 1/2 ounce cooked bacon, .6 ounce swiss cheese, 2 ounces of the oven fries and a cup of baby spinach with 1 tablespoon light balsamic vinaigrette.

But first, I may have had a small handful of the salt & vinegar peanuts as my afternoon snack!  I have them on my desk.  I have to entice people with food to get them on my side of the building sadly!

I love salt and vinegar ANYTHING! Okay, maybe not salt and vinegar kale!
I love salt and vinegar ANYTHING! Okay, maybe not salt and vinegar kale!
Happy Day when this arrives at my house!!
Happy Day when this arrives at my house!!
It didn't take Hannah long to pick out a recipe for me to make!
It didn't take Hannah long to pick out a recipe for me to make!
Just chillin out getting delicious! I LOVE cilantro!
Just chillin out getting delicious! I LOVE cilantro!
they stayed nice and juicy!
they stayed nice and juicy!
hello Swiss cheese! My chicken was 3 ounces, and I ended up having a bit more bun than chicken so I ended up picking off the outside of the bottom and top bun
hello Swiss cheese! My chicken was 3 ounces, and I ended up having a bit more bun than chicken so I ended up picking off the outside of the bottom and top bun
I had jalapeno ketchup on the side (no pic) Thanks Mel and J - the bottle is half gone already!!
I had jalapeno ketchup on the side (no pic) Thanks Mel and J - the bottle is half gone already!!
I made the mistake of buying just regular spinach and not baby spinach. Hannah and I both agreed we love baby spinach much better.
I made the mistake of buying just regular spinach and not baby spinach. Hannah and I both agreed we love baby spinach much better. So dinner comes in at 642 calories, 46 grams of fat and 48 carbs - not too bad!So now I am making my BSI recipe. Tongue of Fire Bean Soup with Winter Vegetables (including kale). There is no way anyone in my family is going to even try this so I told the ladies at work I would bring it for lunch. I'll probably stop at Panera for some crunchy bread to go along with it, so you'll have to wait and see how it turns out! I will give you a glimpse! Here is what the beans look like! I wish they were spicy, but they are not.

So my stats for the day:

  • 1439 calories, 55 fat, 168 carbs, 36 fiber (nice!) and 90 protein. 

I never even noticed on calorieking.com, but at the end I can get my percentages!

  • 33% of the calories are from fat, 23% from protein, 44% from carbs

Off to chillax with my Tony – see you at breakfast!  While the protein of the milk held me somewhat this morning, I missed my eggs!