Cheddar Barbecue Chicken
Charred Corn Salad
Ingredients
- 2¼ lb boneless, skinless chicken breasts
- ½ tsp garlic powder
- 2 Tbsp canola oil
- 1 cup barbecue sauce
- 6 slices Cheddar cheese
Instructions
- Sprinkle chicken with garlic powder. Cook chicken, in batches if necessary, in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned.
- Add barbecue sauce to skillet; reduce heat to medium, and cook 3 minutes or until thoroughly heated and chicken is done.
- Top with cheese; cover and cook 1 minute or until cheese melts.
Side Dish Ingredients
- ½ cup canned fire roasted corn
- ¼ cup refrigerated yogurt Ranch dressing
- ½ tsp chili powder
- 2 (5-oz) pkg mixed baby greens
- 1 red bell pepper, sliced
Side Dish Instructions
- Cook corn in a skillet coated with cooking spray over medium-high heat 3 to 4 minutes or until lightly browned.
- Meanwhile, stir together dressing and chili powder in a large bowl. Add greens, bell pepper, and corn; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
364
|
42
|
406
|
| Fat (g) | 16 | 1 | 17 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 43 | 2 | 45 |
| Carb (g) | 10 | 7 | 17 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 517 | 168 | 685 |
| T. Sugs (g) | 7 | 2 | 9 |
| A. Sugs (g) | 5 | 0 | 5 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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