Raspberry Vinaigrette Marinated Chicken In Bell Pepper Salad

raspberry vinaigretteRaspberry Vinaigrette

1 1/3  cups fresh raspberries

2 tablespoons real Canadian maple syrup

1/3 cup water

1 tablespoon cider vinegar

2 1/2 spoons olive oil

2 teaspoons Dijon mustard

Press the raspberries through a sieve over a bowl to get rid of the pulp and the seeds, keeping the juice. In a Tupperware container combine the juice, water, vinegar, olive oil, and Dijon. Put in the fridge. Give it a really good shake before your add it to the salad of your creation. A favorite of mine is baby spinach, boiled omega eggs, sliced red onion, and either sliced chicken breast or steak – usually flank or striploin. Simply pour the vinaigrette over top when these ingredients have been put on plates, and you have an amazing dinner that is low in carbs and high protein.

rainbow-peppers3-largeRaspberry Vinaigrette Marinated Chicken In Bell Pepper Salad

Make the above vinaigrette, but double the ingredients to make twice as much. Also as for ingredients:

2 tablespoons olive oil

4 tablespoons coconut oil

4 chicken breasts or 8 boneless thighs – sliced

1 each of red, yellow and green bell peppers, seeded and cut into chunks

2 green onions – chopped

cayenne or black pepper to taste

Put the vinaigrette into a bowl and add the sliced chicken. Let this sit in the fridge for the day. In the evening mix the bell peppers, green onion, cayenne or pepper, and the olive oil together in a bowl. Heat a large skillet, melt the coconut oil at a medium temperature and cook the chicken until it’s white all the way through. Divide the pepper mixture in half on two plates, or however you skew your servings depending on which person eats more. Cover this with the chicken. Drizzle the hot raspberry vinaigrette and coconut oil from the skillet on top. Add a few fresh raspberries on top and get eating! More low carb, high protein fat loss food.

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