This is seriously the easiest meal to make, and great for summer!
For the chicken, you'll need:
2 Chicken Breasts
2 tbsp. Sugar-Free BBQ Sauce
Seasonings of your choice
1 tsp of Barbecue seasoning
1 tsp of Kick'n Chicken seasoning
Season chicken with 1/2 of the seasonings
Bake at 375 degrees for 20 minutes, or until cooked through
brush with BBQ sauce, then cook for another 5 minutes.
Now.. the potato salad. When I was making this, I was wondering how much healthier it really would be than a normal potato salad.. so I uploaded everything for store bought, homemade with mayo, homemade with light mayo, and then this recipe to My Fitness Pal... and this is what I got:
Crazy, Right? This is a MUCH better option!
For this recipe, I used:
1/2 bag of Yukon Gold potatoes
1/2 Red Pepper, chopped into small pieces
2 Slices of Red Onion, chopped into small pieces
1/4 Cucumber, chopped into small pieces
1 6 oz container of plain Greek Yogurt
2 tbsp. Light Sour Cream
1 tsp. Dijon Mustard
Pinch of Cayenne Pepper
Pinch of Red Pepper Flakes
I made this recipe for myself and Geoff and it was too much for the two of us, so it may be good for 3 people,
but you will definitely want to make more for a larger group. Also, it seemed like there was a little too much sauce for
just half a bag of baby potatoes so I didn't end up using all of it. I may just use 1/2 of the Greek Yogurt container next time..
but if you like it saucy, then go for the full thing!
Chop the potatoes into quarters. Bring a pot of water to a boil, then add the potatoes and boil for 10 minutes.
Drain, then let cool completely (I put them in the freezer to expedite this process).
Once cooled, put the potatoes back in your pot and add the rest of the ingredients.. mix, and viola! You're done.
You guys, this potato salad is GOOD, and let's just be honest... it's SO much better for you.
I couldn't believe the difference! I hope you like it!
Who else will make this for their next BBQ?
