When you get a hankering for something good and relatively low carb in the middle of the night, you stop everything you’re doing and peruse your cupboards to see what you’ve got on hand. I had some olives, a half a head of lettuce, and a bit of guacamole left over. I knew the perfect way to whip up something delicious. They key is the marinade. It uses smoked paprika and Hungarian paprika. It does a really great job of adding this really great smoky dimension that balances well with the brightness of the olives and the hit of lime in the guac. Give it a try. Here’s the recipe:
Ingredients
2 large chicken breasts, pounded thin
1 tablespoon of salt
1 teaspoon of pepper
1 teaspoon of smoked paprika
1/2 teaspoon of Hungarian paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 teaspoon of brown sugar
2 tablespoons of olive oil
corn tortillas and accompaniments (pictured are green olives, lettuce, cilantro, guacamole, shredded cheese and hot sauce)