Summer made dieting easier. Everything tasted better on the grill, and wearing a shirt is optional pretty much every day, so having the 6-pack on lock down was a necessity. As the weather transitions from balmy to barely-above-freezing, the grill hibernates and the layers come out. If you’ve worked too hard to include one of those layers as a pudgy midsection than make a plan, and learn a new recipe or two each week.
Chicken prepared within the comfort of your warm home doesn’t need to be bland, and force feeding yourself food that’s barely edible doesn’t make you any better than someone that puts a little effort into a meal. These simple tips and recipe won’t make you forget about the grill, but will add some fire to an otherwise cold winter season.
30 minutes or more prior to meal prep: Mix olive oil, lime juice, cilantro, sweetener, salt, and pepper together in a large bowl. Once well mixed, add chicken. Massage the marinade into the chicken and be sure to coat all of the chicken equally. Cover and chill for at least 30 minutes prior to cooking.
Preheat your oven to 400* F. Place all marinated chicken into a large, greased baking dish. Bake for 30-40 minutes until fully cooked.
Side Dish Ingredients:
Side Dish Direction:
Preheat your oven to 400* F. Mix melted coconut oil, lemon juice, and seasoning together in a large bowl. Add broccoli florets to the bowl tossing in the mix until fully covered. Place the broccoli and remaining mix into a large, greased baking dish. Bake for 20 minutes. Remove dish and add almonds and salami. Mix well and cook for 5-10 more minutes until you notice browning or until fully cooked.
Macros (main dish):
Yields: 3 Servings
Calories – 306 kCal
Fat – 21G
Carbohydrate – 4G
Protein – 27G
Prepared by Tacticalories
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