After Saturday long run days, there is not a whole lot of energy left for cooking, or running to the grocery store! While I love to grab a dinner out, sticking to goals and making healthy decisions comes first and foremost. After all, I still want to feel great for the rest of the weekend! This is one of my more convenient meals and only a go-to for me once in a while!
This far surpassed my expectations when I threw all of the leftovers I had in hopes to create a dinner that was balanced with protein, carbs and fat! I stuck with the chips and toppings that help me feel my best and didn't have a nacho crash after! Enjoy :)
Ingredients I used:
450 g Shredded Chicken
60 ml Everland BBQ sauce
1 bag Hardbite All Natural Potato Chips
100 g Dairy Free Shredded Mozzarella
10 g Chopped Green Onions
Medium Salsa on the side
A few simple steps:
Pre heat your oven to 350°. Shred your chicken breast and coat with BBQ sauce in a bowl. Make sure it's coated well, add more if desired.
Place one layer of potato chips on a baking sheet, followed by chicken, cheese and green onion. Repeat until all ingredients have been used.
Place in oven for 10 minutes or until chicken is warmed through completely with melted cheese. Place your desired salsa in a dipping bowl and serve warm!
Note: I recommend the Hardbite chips because they are unsalted, and lower in fat than other brands. They're cheap too! The Everland brand of BBQ sauce is also a favourite since it's comparingly lower in sugar and seed oils as well as being Organic. I didn't have mango salsa on hand, but it would've paired incredibly well!
