Guatemala inspired chicken, protein high

Palm Coast Observer
Opinion

I have always said food is about culture. When I travel, trying the local food is one of my favorite things to do.

The first house my Palm Coast team of Epic Churchgoers built earlier this month in Guatemala was for a woman who sold food on the street for a living. As we were building her house, she and her family were shaping corn tortillas by hand in a small outdoor kitchen space and cooking them on a wood-burning stove. It was a reminder of how important food is to a culture.

Upon returning home from Guatemala, I was surprised to find that I didn’t have a craving for the American classics. In fact, when I tried to eat a regular dish once home, I got sick. So instead, I tried to recreate dishes I ate overseas.

When I returned from my trip, I also had an email from a reader requesting healthy recipes for seniors who have medical issues with diabetes, heart disease, high blood pressure and the health-conscientious reader looking for new recipes.

The recipe I am sharing this week is packed with protein and has a Guatemalan flair. I served everything in a stack with brown rice and black beans at the bottom. But those two ingredients can easily be substituted with a salad.

Also, this dish served me, plus I had two Tupperware meals.