These days, with many people facing restricted diets for one reason or another, it’s not uncommon to be in search of decent low-carb recipes. A few recipes stand out among the rest. They’re the ones you find yourself turning to time and again to the exclusion of all others. They’re tried and true culinary creations that you fall back on when you’re in a pinch, and they always deliver.
Beating the doldrums
If you’re an adventurous eater, then you probably enjoy foods with an international flare from time to time to get yourself out of the doldrums, without the hassle of buying a lot of ingredients. Isn’t that how favorite recipes really become favorite recipes, by containing ingredients that we always seem to conveniently have on hand? If this sounds like you, the following meal might just be your next favorite low-carb recipe.
Cilantro Thai grilled chicken
This particular recipe contains two staples that are always on hand: cilantro and garlic. Cilantro Thai grilled chicken just so happens to be one of those favorite low carb recipes. This is a super easy meal to prepare that feeds four in a relatively short period of time. With few ingredients, two of which you’re already likely to have, you’re well on your way to surprising your family with something new and different that’s actually good for them.
For this recipe, you’ll need four boneless, skinless chicken breasts. Your list of additional ingredients includes 4-5 carrots, 1 red pepper, 1 bag of jasmine rice, 2-3 medium cloves of coarsely chopped fresh garlic, 1/2 cup fresh cilantro, 2 tablespoons Asian fish sauce or soy, and 1 tablespoon toasted sesame oil.
Use your blender or food processor to blend your cilantro, garlic, sauce, and oil until smooth. Place the chicken in a shallow dish, pour the marinade over the top, and refrigerate for 15 minutes. While your chicken is marinating, it’s time to prep your grill and begin your rice and vegetables (Note: the chicken can also be prepared in a broiler or a conventional oven.)
Time to get cracking
Prepare the rice according to the directions. Now, for some added color and vitamins, peel the carrots, cut them in half, and slice them lengthwise into thin sticks. The amount of carrots can be adjusted to fit your family’s personal preference. Next cut the tops off the red pepper or peppers, once again depending on your tastes, and slice them in strips.
Begin steaming carrots until they near the desired firmness, and then add your red pepper slices for the final minute or two of cook time. Vegetables should remain a bright color, ensuring that they retain more of their nutritional value. Remember, the longer you cook vegetables, the more vitamins you’ll lose in the process.
Once your chicken reaches an internal temperature of 165F on a meat thermometer, remove it from the grill and set it aside for five minutes while preparing a small bed of rice along with your steamed vegetables. Place the chicken on top, serve, and enjoy one of those great low-carb recipes you’ve been hearing so much about.