The unofficial start to summer is only a couple weeks away. Two things immediately come to mind. First, it’s grilling season, baby!! Second, fresh and crunchy salads are my jam. Lately? I want something refreshing with a sweet and tangy taste that has that, “I need to eat this entire plate and grab some seconds” urgency about it.
I’m a bbq lover. There’s something about that sweet and spicy bbq flavor that I just can’t get enough of! It’s comforting and delicious and OH so indulgent. I thought it would be fun to take the bbq flavor and lighten it up a bit with an extra serving of veggies.
We don’t do too much meat in our house, maybe once a week. We mainly make vegetarian or fish. Lately, though, meat has been making a resurgence. I came across this recipe for “low carb” jalapeño chicken on Pinterest. The recipe called for Panko breadcrumbs and there was an outcry in the comments section that Panko most certainly isn’t low carb. Naturally, I was drawn to this.