2, 3 oz thinly cut chicken breasts
12 asparagus spears
2 tbsp BBQ sauce (low sodium, reduced fat)
Seasonings: cumin, paprika, garlic, pepper
1 cup diced bell peppers (optional for brown rice)
Suggested carbs: 1/2 cup brown rice
Fruit (optional): watermelon pieces
Set oven to 405°F.
Measure and cut chicken breasts into thin, 2-3 oz pieces. Feel free to further flatten the chicken with a mallet.
Season chicken cutlets with 1 tbsp barbecue sauce (for each piece) and your choice of seasonings.
Chop the ends off asparagus and wrap the chicken around 6 asparagus spears.
Place the chicken on a baking sheet with the open facing down.
Bake in the oven for about 8-10 minutes.
Amount per serving
Total Fat3 g
Total Carb41 g
(18 g carbs from rice)