Layered Grilled Veggies and Chicken - 258 calories

This one takes alittle longer than usual but it's worth it! The grilling gives everything a nice clean flavor. The asparagus was a side dish not included in the calorie count.

5 Ounces boneless chicken breast
1 Large red bell pepper
1 Plum tomato
2 Serrano peppers
1/4 Red onion cut into 2 thick pieces
1/2 Ounce sharp cheddar cheese sliced thin
Cayenne pepper
Black pepper
White pepper
Chili powder
Garlic powder

Heat barbecue grill (for me, charcoal is the only way to go) and preheat the oven to 450 degrees. Rub spices into the chicken breast to taste (I like mine fiery hot!). Spray the chicken with a very light coat of olive oil from the misto. Cook chicken until done, approximately 10 minutes depending on thickness. When done, the meat should feel firm and not spongy. DO NOT use a meat thermometer. Piercing the meat will let the juices seep out and result in a dry piece of meat. Remove when done and let rest.

Place vegetables on the grill and cook until tender. The skin of the peppers will turn black, that's normal so don't worry that you're burning them. In fact once that generally means they are done. Remove peppers from grill and wrap in paper towels. When the onion is tender, remove it from the grill too. The same thing goes for the tomato. Use the paper towels to remove the skin from the peppers. Slice the peppers in half and remove the seeds. Place one half of the red pepper on a cooking sheet. Slice the chicken into 1/2 inch strips and place on the red pepper. Skin and slice the tomato into 1/4 inch slices and place on the chicken. Add the onion, then place the jalapeño on top of the tomato. Cover with the second half of the red pepper, place cheddar on top, and cook until the cheese is melted.
Serves 1