The very strict low-carb diet I have been following the last three weeks has helped me tremendously. I needed to shed a few more pounds with this Atkins thing looming in front of me this fall, so I have been pretty religious about following this diet.

I’ve managed to drop 16 pounds the last three weeks or so. I’ve been drinking shakes twice a day and eat ing a simple low-carb dinner. I am keeping things very simple with a protein and a veggie for dinner.

Since the weather is so nice I have been grilling a lot. It’s hard to beat grilling outdoors. First, it keeps the kitchen cool when it’s almost 100 degrees outside. Secondly, it keeps the kitchen clean. Hard to beat either of those.

This first recipe is for grilled chicken. The entire family will love this dish.

Italian Chicken and Veggies

1 medium (~1 and 1/2 cups) zucchini, sliced

2 cups cremini mushrooms, sliced

3/4 cup (~2-3 full peppers) jarred roasted red bell peppers, diced

1 pound (2 large breasts) boneless skinless chicken breasts, thinly sliced in half Coarse salt and freshly

Coarse salt and freshly cracked pepper

3 teaspoons Italian seasoning, separated

1/3 cup white flour

4 tablespoons unsalted butter, separated

1 and 1/2 teaspoons minced garlic

3/4 cup unsalted chicken broth 1 cup heavy cream

1 cup heavy cream

1 tablespoon olive oil

2-3 tablespoons fresh basil, ribboned

Start by prepping the veggies: half the zucchini lengthwise and then slice into half-moons. Slice the mushrooms. Dice the roasted bell peppers.

Next, prep the chicken breasts: Remove excess fat and cut the large breasts evenly in half widthwise to get 4 thin breasts. Pound the breasts to make sure they are completely even thickness. Generously salt and pepper both sides of the breasts.

Sprinkle 1 teaspoon Italian seasoning evenly among the breasts and rub into the breasts. Take each piece of chicken and dredge in the 1/3 cup of flour until completely coated. Set aside for a couple minutes to allow the chicken to come to room temperature.

Meanwhile, in a large nonstick skillet over low heat, melt 2 tablespoons butter. Add in the minced garlic and stir until fragrant, about 30 seconds. Add in the chicken broth and increase the heat to medium. Bring to a boil. Reduce the heat and simmer (uncovered) for about 5 minutes. Add in the heavy cream and 1 teaspoon Italian seasoning and bring to a boil while stirring. Simmer over medium heat until the sauce is just thick enough to coat the back of a wooden spoon.

While the sauce is simmering, grab another large skillet and place over medium high heat. Add in the oil and allow to heat until shimmering. Add in the chopped zucchini and sliced mushrooms. Cook, stirring occasionally until crisp tender. Add in the chopped roasted red bell pepper and last remaining teaspoon of Italian seasoning. Stir and then transfer to a plate.

In the same saucepan used to cook the veggies, add in the remaining 2 tablespoons butter. Once the butter is melted, add the prepared chicken breasts into the skillet. Cook over medium heat for about 3-4 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Add the veggies and sauce in with the chicken and season additionally to taste with salt and pepper. Add in the fresh chopped basil.

I love asparagus. As I mentioned before, I love making a protein and eating either green beans or asparagus. This grilled asparagus is the perfect addition to any spring or summer dinner.

Grilled Asparagus

Fresh asparagus

1/4 to 1/2 cup balsamic salad dressing

Lemon zest

Salt and pepper

Rinse and trim stalky ends off of asparagus.

Place trimmed asparagus into gallon size zip lock bag.

Add ¼-1/2 cup of your favorite balsamic salad dressing (bottled or homemade)

Let marinade for 1 hour or more.

Heat grill pan to medium.

Cook asparagus, turning regularly, for approx. 10 minutes.

Asparagus should be tender crisp. Place on platter and top

Place on platter and top with zest of one lemon.

Add a pinch of salt & pepper to taste *optional