Makes 1 Servings
Macros: 333 cal, fat 7g, carbs 39g, fibre 4g, protein 30g
3/4 tsp Extra Virgin Olive Oil
2 Tbsps Red Onion (chopped)
3/4 Garlic (cloves, minced)
1/2 Tomato (diced)
1/2 tsp Tabasco Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Yellow Mustard
1 Tbsp Fancy Molasses
1 1/2 tsp Raw Honey
1/8 Sea Salt
113 g Chicken Breast
1/4 Yellow Onion (coarsely chopped)
1/4 Zucchini (coarsely chopped)
1/2 cup Portobello Mushroom (coarsely chopped)
1/4 cup Yellow Bell Pepper (coarsely chopped)
3/4 tsp Balsamic Vinegar
Heat olive oil in a saucepan over medium heat. Add red onion and saute for about 5 minutes or until soft. Add garlic and saute for another minute. Add in diced tomatoes and stir occasionally for 10 minutes. Add in tabasco, vinegar, mustard, molasses, honey and salt. Stir well. Reduce heat and let barbecue sauce simmer for 25 minutes.
Transfer to blender and blend until smooth. Let cool while you prepare the rest.
Place all diced vegetables in a bowl and toss with olive oil. Transfer to a grilling basket.
Preheat grill on medium heat. Add vegetables and chicken breasts. Use a brush to coat the chicken breasts with barbecue sauce. Toss the vegetables occasionally. After 8 to 10 minutes, flip the chicken breasts and coat with barbecue sauce again. Cook for another 8 to 10 minutes or until chicken is cooked through.
Once chicken is cooked through, transfer to a plate. Transfer grilled vegetables back into bowl and toss with balsamic vinegar.
Plate chicken and grilled veggies. Serve with extra barbecue sauce if you desire. Enjoy!
No BBQ: Preheat the oven to 350ºF (177ºC). Marinate the chicken in the barbecue sauce ahead of time. Roast the chicken and the veggies together on a large baking sheet for 30 minutes or until chicken is cooked through.