If you have ever eaten at a southern barbecue restaurant you are familiar with a meal of meat and two vegetables (with hushpuppies or biscuits of course). I’ve always had to laugh a little bit at the loose interpretation of the word “vegetables” here.  My choices were usually Carolina chopped bbq with fried okra and coleslaw. Some others favorites are french fries (or sweet potato fries if you’re lucky!), beans, collards, macaroni salad, potato salad or my favorite veggie, macaroni and cheese. I can’t argue about how tasty this stuff is, but I think we have some different views on what constitutes a vegetable. Maybe I’ll return to the whole paleo Carolina bbq thing later, but for now I wanted to share a simple dinner we made this week that was a meat and two real vegetables. We came by some fresh spinach, dried chilis and chicken at the farmers market last weekend. The dried chilis and chicken made me think Asian, but I had to fight my desire to add soy sauce to this marinade. Served the chicken with some simple sautéed spinach and cauliflower rice I think this meat and two vegetables was a winner!

Asian Chili Marinated Chicken Breast

Serves 4

• 4 chicken breasts, butterflied
• 1/2 c olive oil
• 2 tbsp sesame oil
• 4 cloves of garlic, minced
• 2 tbsp fresh grated ginger
• 1 tbsp chopped dried chilis (I had Serrano) or red pepper flakes would be fine
• 1/4 c Sriracha or other hot sauce

Mix the oils garlic, ginger, chili and hot sauce. Coat chicken with and allow to marinade. Throw them on the grill!