Prep 15 mins
Cook 30 mins
Double or triple this if you like. It's one of the most low cal, filling, and nutrient-packed of all recipes, and freezes well. Shovel what's left over into Ziplocs, lunch containers, or freezer. Tastes even better with re-heating!
- cooking spray
- 3 lbs skinless chicken breasts, all fat removed
- 2 cups frozen broccoli florets
- 1 cup frozen edamame
- 1 cup yellow squash
- 1 cup baby carrots
- 2 cups sliced red peppers, and
- orange bell pepper
- 1 (16 ounce) container barbecue sauce (sugar free if possible)
- Spray skillet with cooking spray.
- Cut chicken into small chunks.
- Over medium high heat, sautee chicken until golden.
- Pour off all drippings, leave chicken in pan.
- Add whole container of barbecue sauce, stir, then add all the vegetables.
- Reheat all, stirring occasionally, adding more water if sauce too thick.
- Let simmer and serve in 4 ounce portions.
- Further note 1) : Sugar free barbecue sauce has 1/6th or less sugar of regular barbecue sauce. I got mine online at Amazon.com. Smokin' Joe Jones No Sugar and Walden Farms Calorie Free are both terrific. I sometimes further thin them with water.
- 2) Keep a Ziploc bulging with pre-cut pretty-colored peppers & squash. You do the washing and cutting all at once (ugh), but then they're ready and you just dump them inches.
I wasn't able to find sugar-free BBQ sauce at the store so had to use regular. It went over well with the kids. I thought it was pretty good, but very sweet since I had full-sugar BBQ (not by fault of the recipe at all). I wasn't sure how I would feel about BBQ sauce on my veggies but it was better than I expected. I think this would be best served over rice. I like that it was super easy to put together. The only dislike I had is that the BBQ was a bit overpowering. Thank you for the recipe.