Slightly adapted from Linda’s Low Carb Recipes at www.genaw.com and taken from Sandy’s Kitchen
Ingredients:
7 oz raw chicken breasts to yield 4.5 oz cooked (3/4 Lean)
1 piece of bacon, cut into pieces or I used a few sprinkles of turkey bacon bits
1/4 cup mushrooms (this is after cooked measurement), sliced (1/2 Green)
1/4 cup sliced green peppers (1/2 Green)
1 tablespoon light butter (1 Healthy Fat)
1 ounces or 1/4 cup reduced fat cheddar cheese, shredded (1/4 Lean)
1/4 tsp garlic salt (1 Condiment)
1/8 tsp pepper (1/4 Condiment)
1 tbsp Smokin Joe Jones No Sugar Added BBQ Sauce (www.netrition.com) (1 Condiment)
Directions:
Season the chicken with garlic salt and pepper; grill until just done. Keep the chicken warm. Meanwhile, fry the bacon in a skillet until crisp; drain on paper towels. Sauté the mushrooms and green peppers in butter until tender. Place the chicken on a foil-lined baking sheet. Top chicken with BBQ sauce, the mushroom and green pepper mixture, crumbled bacon and then with the shredded cheese. Broil until cheese is melted and bubbly.
1 Serving with 1 Lean, 1 Green, 2.25 Condiments and 1 Healthy Fat
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