This recipe came together very quickly and I didn’t plan it, but it turned out delicious.
The ingredients:
Boneless, skinless chicken thighs
Valentina hot sauce
1/2 teaspoon sea salt
1/4 teaspoon black pepper
I coated the thighs with the above ingredients and then took them out to the grill. Right before grilling I sprinkled more salt on the meat, roughly 1/8 teaspoon. Grilled for 5-6 minutes per side and grill temp was about 400 degrees. The thing I love about chicken thighs is they are difficult to mess up. I temped these at 180 (some were higher) and they were still juicy and really yummers.
The tacos were really easy to put together, I just got low carb tortillas, some shredded cheese, a little bit of white queso (because it’s 3g carbs per 1 Tablespoon), a lot of sour cream, more hot sauce, bagged spring mix that I ripped up, chopped cilantro, sliced Serranos, and sliced green onion. I went extra on the sour cream because I needed more fats because I’m a keto boi. I gotta remember that too much protein and not enough fats is bad, so I corrected that. Bone apple tea.
The story:
I was very close to ordering in for the evening because I was feeling incredibly lazy but I’m glad I cooked. Doing mindful things like cooking really help me to focus in and not be in my head. Anxiety often causes me to procrastinate meals and dread cooking, but when I get up and do it it’s really a self care thing for myself. It gives me something to focus on, something to create, and feeds my body and my soul. Onwards…