Bacon-Pineapple Barbecue Chicken
Rice and Skillet Zucchini
Ingredients
- 6 slices bacon, chopped
- 2 lb boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 6 slices mozzarella cheese
- 1 (8-oz) can pineapple tidbits in juice, drained
- ⅓ cup diced red onion
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Meanwhile, cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet.
- Cook chicken in hot drippings over medium heat 5 minutes per side or until chicken is done. Brush with barbecue sauce and top with cheese; cover, and let stand until cheese is melted.
- Stir together pineapple, onion, and bacon; spoon over chicken.
Side Dish Ingredients
- 2 zucchini, halved lengthwise and sliced
- 2 Tbsp olive oil
- 1 tsp garlic salt
- 2 (8.5-oz) pouches microwavable cilantro lime rice
Side Dish Instructions
- Preheat oven to 450°F. Toss together zucchini, oil, and garlic salt on a large rimmed baking sheet. Spread in a single layer and bake 15 minutes or until crisp-tender.
- Heat rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
360
|
112
|
472
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 42 | 2 | 44 |
| Carb (g) | 16 | 15 | 31 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 665 | 354 | 1019 |
| T. Sugs (g) | 12 | 1 | 13 |
| A. Sugs (g) | 5 | 1 | 6 |
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