The awesome boyfriend eats a lot of chicken breasts. He's always on the go for work and it's easy to grill a bag of them on Sunday and pack one for lunch every day. I had two precooked chicken breasts in the fridge that I used to start this recipe. When we cook chicken we usually sprinkle a little Montreal Chicken seasoning on both sides, so if you are starting this recipe from scratch you can add that step.
I cooked some bacon over medium in a frying pan until it was extra crispy. Then I layered the chicken, bacon, spicy barbecue sauce, and jack cheese in a glass baking dish. I used about 1 Tbsp of spicy barbecue sauce per breast. Barbecue sauce is loaded with sugar so make sure that you're checking the carbs and measuring your sauce with a Tablespoon.
My favorite barbecue sauces are Sticky Fingers Habanero Hot and Stubb's. I wouldn't go as far as to call either of them low carb, but they do tend to be a little bit lower in carbs and sugar than some of the other varieties. I baked the smothered chicken breasts in a 350 degree oven for about 15 minutes, then finished off with 5 minutes under the broiler.
You can make the salad with whatever you have around. For this salad I used arugula, goat cheese, crunchy onion strips, strawberries, and Italian dressing. I generally have all of these things on hand. Strawberries have carbs too so make sure that you are counting. You can get a lot of slices out of three or four strawberries.
This Italian dressing is one of my favorites. It's only about $3.00 at the grocery store, and it's super low in carbs. Like the label says, you can use it on anything, and it goes great with the sweet strawberries.
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