Tag Archives: low carb BBQ chicken

Main Dish, Poultry, Recipes

BBQ Chicken Pie

This is a recipe that I found from another low carb dieter that I adapted to my ingredients and style. It builds on the Impossible Pie recipe from Bisquick. But with Bisquick, the carbs are too high to add to my menu, so I adapted it to use CarbQuick. (You can probably use any low carb flour in it. You may need to add 1/2 teaspoon of baking powder.) This basic recipe for a quick pie crust is used to make many “impossible” pies, so I will post it separately also for a reference when making these types of pies.

For the BBQ filling, I took the best part of the recipe and added my favorites to it and used a Honey BBQ Sauce from Walden Farms that is — believe it or not — 0 calories and 0 carbs. Fantastic! And it tastes good. While it is a little runnier than I would like my BBQ sauce to be, it does the job and brings a lot of flavor.

For those who don’t care about the carbs or the calories in this, use Bisquick instead of CarbQuick and your favorite BBQ sauce.

This is like an upside down pizza with the crust on the top.

Quick Pie Crust:
3/4 cup CarbQuick
2 Eggs
1/4 cup Buttermilk

Filling:
1 1/2 cups cooked Chicken Thighs or Chicken Breast
1/2 small Onion
1 tablespoon minced Garlic
3/4 cup Cheddar/Jack cheese, grated
1/4 cup sweet Peppers, thinly sliced
1/4 cup Mushrooms (optional)
3/4 cup sliced fresh Zucchini

Heat oven to 425 degrees F. Grease or spray pie plate with cooking spray and set aside. Melt butter in a sauce pan and saute sliced zucchini until lightly browned. Remove and arrange in the pie plate to make an even layer. Saute onions, peppers, mushrooms and garlic in skillet until just tender. Add chicken and BBQ sauce and mix well. Spread the chicken mixture evenly over the zucchini. Divide the shredded cheese and sprinkle half over the chicken mix.

Pie plate with the zucchini layer and filling mixture before adding cheese.

In a small bowl combine the Carbquick, eggs, buttermilk and water and mix well. Add 1 tablespoon of BBQ sauce if you would like to add a little more spice to the crust. Pour mix over the top of the pie.

Bake for 25 to 30 minutes. The crust may shift to the bottom of the pan while cooking.

Sprinkle the reserved cheese over the top of the pie and return to the oven for about 5 to 8 minutes to allow it to melt. You could also put thin slices of cheddar cheese on top instead of the grated cheese before serving, if you would like.

Makes 4 servings.

Nutrition Info per serving: Calories: 180 Net Carbs: 3.6g Protein: 19.6g
POSTED BY RENE AVERETT AT 11/8/2012 2:43 PM

Main Dish, Poultry, Recipes

Oven BBQ Chicken Breasts with Roasted Turnips

Originally posted on May 31, 2012 on my LiveJournal blog. Transferring it here.

Nothing like a week of vacation to totally ruin a good diet, is there? Actually, I was doing fine in New York and managed to keep on a low-carb regime the four days I was there. It was when I went to Vermont to cheer a friend on in the New England marathon that things went downhill. I admit that booking the Doubletree was putting temptation in the immediate pathway as I was handed a warm, chocolate chip cookie upon check-in. Did that say 38 carbs or 58? Either way, a lot of carbs in that cookie, but it was delicious. Still,it was difficult to avoid the carbs although I continued to try. The last day, the one when I had to fly back home, proved the most difficult. I had to take a bus in the wee hours of the morning to the Manchester, NH airport where I arrived at 6:00 am. No restaurants were open, only the bagel bar that sold yogurt, with berries and granola, so there was another herd of carbs. Still waiting for my flight at the airport at lunch time, I found a vendor that sold a lobster roll and, sorry to say, I ate the bread part as well.

So back home now, I am going back to a very strict low-carb diet until I lose the pounds that I know I gained on this trek. I am not even going to weight for about a month, but just assume that it will take me about that long to get back to pre-NY weight.

With this in mind, I made a delicious low-carb dinner that was an oven BBQ flavored crisp chicken breast. For the coating, I used crushed chicharonnes (fried pork skins), which can be found in most grocery stores. Served with roasted turnips, pan fried zuchinni and a simple salad of cucumber slices and pico de gallo, this made a wonderful and filling meal.

Oven BBQ Chicken Breasts with Roasted Turnips

Makes 2 servings

1 large Chicken Breast, skinned and cut into four strips (about ½ inch thick)
½ cup of crushed BBQ flavored Chicharonnes
¼ teaspoon BBQ Rub – I used a mesquite, applewood flavored rub
2 medium sized Turnips, peeled and cut into 1 inch pieces.

Preheat oven to 365 degrees.

Wash the chicken and pat dry. In a plastic bag, crush the chicharonnes with a rolling pin or the heel of your hand until bread crumb sized. Add the BBQ rub and mix well. Pour the crumbs into a shallow pan and roll the chicken into the crumbs until they are evenly covered.

Spray a shallow baking pan with olive oil cooking spray and place the chicken on the pan. (I like to use a silicon baking mat to prevent sticking.) Spray the top of the chicken with spray olive oil.

Pour about a teaspoon of oil into a plastic bag, add seasoning, then add the turnips to coat with mixture. Arrange the turnips on the pan around the chicken.

Bake for about 20 minutes, turn the turnips and chicken and bake an additional 20 minutes. Check the chicken to make sure it is done through but still juicy and the turnips are tender.

Net carbs in the chicken are <1, turnips about 5.6

POSTED BY RENE AVERETT AT 9/10/2012 12:10 AM