BBQ Chicken w/ Lettuce Wedge

Serving Size: 4

Click an option below to see the recipe for a different serving size
BBQ Chicken w/ Lettuce Wedge

Description

Tender chicken breasts in a sweet and tangy barbecue sauce served with a delicious iceberg lettuce wedge side with topping choices of bacon, cheese, peas, tomato, hard boiled egg, red onion and ranch dressing. Main Dish: Calories:138, Saturated Fat: 1g, Trans Fat: 0g, Carbohydrates:2g, Protein:24, Sugars:0g, Sodium: 233mg Side Dish 1: Calories:174, Saturated Fat:4g, Trans Fat: 0g, Carbohydrates:14g, Protein:13g, Sugars:5g, Sodium: 551mg

Meal Type

Quick

Dietary Preferences

No Preference, Low Carb, Gluten Free, Diabetic Friendly

Ingredients

  • 16 oz Boneless, Skinless Chicken Breasts
  • 1/4 cup BBQ Sauce-Original (Sugar Free)
  • 1 tsp Garlic Powder
  • Mrs Dash Salt & Pepper, to taste
  • 1 head Iceberg Lettuce
  • 4 slices Turkey Bacon
  • 4 Hard Boiled Eggs, pre-cooked
  • 4 Roma Tomatoes
  • 1/2 Red Onion
  • 1 cup Frozen Peas
  • 1/2 cup Skinnygirl Buttermilk Ranch Dressing
  • 1/4 cup Feta Cheese

Takes to prepare.

Takes to cook.

Takes 30 Minutes total.

Instructions

  1. Remove peas from freezer to begin thawing. Using kitchen scissors, cut bacon into pieces directly into a large frying pan with a lid over medium high heat.
  2. Cook until crisp, cover with lid to contain splatters. When cooked, remove bacon and add to serving bowl leaving some bacon grease in the pan.
  3. Cut chicken into serving sizes. Generously sprinkle with garlic powder & salt and pepper to taste. Cover pan with lid. Brown in the bacon grease left in the pan for 4-5 minutes over medium heat.
  4. The chicken breasts should be browned on one side. Flip each & brown for another 4-5 minutes w/ lid.
  5. While cooking chicken, cut lettuce into wedges & place on a serving platter. Dice tomatoes, slice red onion into very thin rings and slice eggs. Add to the serving platter along with bacon, cheese, & peas.
  6. If chicken breasts are thicker than 1” or so, butterfly them and place them middle side down.
  7. Brush BBQ sauce over chicken and continue to simmer on medium heat until internal temperature is 160 degrees.
  8. Add chicken to a serving plate. Remove ranch dressing from refrigerator. Allow your guests to build their own lettuce wedge salad, selecting which toppings to add. Enjoy!