5 Ways with BBQ Chicken

You can have dinner ready to eat in no time if you fast track your prepartion with a BBQ Chicken from the stores.

Easy to grab on your way home from work and best of all its only got 3.5 grams of carbs in a 100 grams of BBQ Chicken.

Try these 5 BBQ CHICKEN RECIPES a little different than just chicken with salad or veggies.



  • 1 BBQ Chicken Chopped
  • salt
  • black pepper
  • Italian seasoning optional
  • 3 tablespoons olive oil extra virgin


  • 6 tbsp butter
  • 6 tbsp olive oil extra virgin
  • 6 cloves garlic minced
  • 6 cups heavy cream
  • 1/2 teaspoon white pepper
  • 450 grams mozzarella chopped or grated
  • 3/4 cup parmesan cheese grated
  • 1/4 cup dried parsley


  • 900 grams broccoli chopped
  • 900 grams cauliflower chopped
  • 450 grams mozzarrella sliced



In medium saucepan, melt butter and olive oil over medium low heat.
Add the garlic cream, and pepper then bring mixture to a simmer, stirring often.
Add the mozzarella and Parmesan cheese. Stir frequently. Remove from heat when sauce is thickened and smooth. (you may want to use a stick blender to break up the mozzarella cheese if needed)


In 11x15 inch casserole pan, combine broccoli, cauliflower, and diced chicken.
Pour sauce over chicken vegetable mixture and mix in.
Top casserole with sliced mozzarella.
Bake at 180 degrees until cheese has browned.



  • On large head of cabbage, sliced fine. 
  • 2/3 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup vinegar
  • 1/4 cup sugar substitute (I use Stevia)
  • 1 cup scallion (two bundles)
  • 1/4 cup sesame seed
  • 2 tablespoonolive oil
  • 1 BBQ Chicken chopped


1. Place the cabbage in a large bowl and set aside.
2.In a small sauce pan, heat the soy sauce, sesame oil , lime juice and vinegar on medium high heat just until the mixture comes to a light boil. Whisk in the splenda and set aside.
3. In a small saute pan, heat the sesame seeds on medium high, stirring constantly until the sesame seeds start turning golden brown. Immediately pour the seeds into the soy sauce mix and stir.
4. Add in the scallions, and then pour the dressing over the salad. Toss the salad until the dressing is completely incorporated.
5. Add the chicken to the salad.
6. Allow the salad to sit at room temperature for at least 30 minutes before serving up to 4 hours.




  • 1/3 cup Dijon mustard
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 8 strips of bacon, uncooked, chopped
  • 1 cup chopped onion (1/2 of large onion)
  • 1 tablespoon olive oil
  • 1 BBQ Chicken Chopped up
  • 1 and 1/2 cups chicken broth


  1. Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Combined the spread with chicken. Set aside.
  2. In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon.
  3. To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add back bacon and onions, mix well. Add back the chicken, reduce the heat to low-medium and cook for about 10 -15 minutes.



  • 1 BBQ Chicken Chopped up
  • 2 Tbsp Paprika
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ¼ cup sour cream


Mix the paprika, onion powder and salt together in a small bowl. Season the chicken generously with the mixture. Place chicken in a pan and whisk in the sour cream until smooth. Serve with greens.  Add mushrooms if desired.


  • 1 Tbsp sesame oil
  • 1 BBQ chicken chopped up
  • 1 Tbsp fresh ginger, minced
  • ¼ cup soy sauce
  • ½ cup water
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 Tbsp granulated sugar substitute
  • 2 cups bagged slaw mix
  • ½ cup chopped scallions


In a large saute pan, stir fry the chicken and minced ginger in the sesame oil for 2 - 3 minutes. Add the soy sauce, water, onion powder, garlic powder, red pepper flakes, sugar substitute, Stir well and simmer for 2 minutes. Add the slaw and the scallions and toss to coat - simmer for 2 minutes or until al dente. Don't overcook or it will be mushy.


Tips for Take-away chicken

1 BBQ Chicken roughly chopped will give about 2 - 3 cups of chicken

2. You can use the carcass to make soups or broths

3. Avoid cross contamination when chopping chicken don't use knives or chopping board for any other food.

4.  Make your chicken your last purchase when shopping