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BBQ Chicken

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BBQ Chicken

3 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: BBQ Chicken
Servings: 6
Calories: 349kcal


  • 3 medium zucchini
  • 2 tablespoon olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp, ground black pepper, ground
  • 6 breast chicken breast
  • 3 clove garlic
  • 2 tbsp chopped shallot
  • 1 tbsp coconut oil
  • 1 tbsp (1 NLEA serving) Mustard, Dijon Style
  • 1 tsp paprika
  • 1 teaspoon cumin, ground
  • 1 tsp chili powder
  • 1 fl oz LIME JUICE
  • 1 1/4 cup chicken broth, low-sodium
  • 1 can (6 oz) tomato paste, canned
  • 2 cup brown rice, cooked
  • 2 cup pineapple


  • Preheat oven to 400 degrees. Slice zucchini; toss with olive oil, salt and pepper.  Dump zucchini into a preheated skillet, and saute until tender (about 4-5 minutes).  Turn off heat and set aside.
  • Mince garlic, chop shallots. Heat oil in a large skillet over medium, toss in garlic and shallots; sauté for 1-2 minutes or until fragrant (but not burned!).  Add mustard, paprika, chili powder, cumin, juice of 1 lime, broth and tomato paste.  Boil; add chicken, turn down heat and allow to simmer covered; be sure to turn chicken over during cooking time.  Cook until no longer pink inside. 
  • While chicken simmers, cook rice according to package directions. 
  • To serve, shred chicken and mix with sauce.  Serve with rice, zucchini, and pineapple chunks.
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Calories: 349kcal | Carbohydrates: 42g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 283mg | Fiber: 5g | Sugar: 12g

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