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a low-carb dish - 29 g carbs total
4 servings at 7.3 g carbs per serving
| 4 | chicken breast halves, with skin on and bone in |
| to taste | freshly ground black pepper |
| 4 T | freshly squeezed lemon or lime juice |
| 1/4 C | finely diced low sodium bacon |
| 1/2 C | finely chopped onion |
| one | green Bell pepper, sliced into short strips |
| 1/2 C | finely chopped celery |
| one 14 oz can | No Salt Added tomatoes, with juice |
| one C | homemade chicken broth |
| one T | Worcestershire sauce |
| 1/2 t | dried thyme, crushed |
Season chicken with the black pepper.
Marinate chicken in the lime or lemon juice for 10 to 20 minutes while heating the charcoal grill. Just dump chicken and juice into a gallon-sized Ziploc freezer baggie and squeeze out the air when sealing the baggie. Leave on counter - at room temperature.
Prepare and heat the charcoal grill.
Grill chicken until just cooked through. Keep the skin on as you grill the chicken to keep it moist.
While the chicken is cooking on the grill, make the sauce.
In a 2 quart saucepan over medium heat, fry bacon until done but not crisp.
Reduce heat to low. Add onion, green pepper, and celery. Cook - covered - over low heat for 10 minutes or until tender.
Add tomatoes with juice, chicken broth, Worcestershire sauce, and thyme. Simmer - uncovered - for 10 minutes, stirring occasionally.
Serve sauce over chicken.
| Sodium content in milligrams | ||
| 2 whole | chicken breasts | 276 |
| 4 T | freshly squeezed lime or lemon juice | 4 |
| 1/4 C | finely diced low sodium bacon | 170 |
| 1/2 C | finely chopped onion | 2 |
| one | green Bell pepper | 1 |
| 1/2 C | finely chopped celery | 52 |
| one 14 oz can | No Salt Added tomatoes | 88 |
| one C | homemade chicken broth | 60 |
| one T | Worcestershire sauce (Lea & Perrins) | 100 |
| 1/2 t | dried thyme | 1 |
| Recipe total = 754 mg | ||
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