In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
2 pounds boneless, skinless chicken breasts
1 1/2 cups bbq sauce of your choice
6 cups mixed geens
1 1/2 cups black beans, rinsed
1 cup grape tomatoes, halved
3/4 cup fresh cilantro, chopped
1-1/2 cups low-fat shredded cheddar cheese
1 cup fresh or frozen kernel corn
1 cup chopped red onion
2 avocados, thickly sliced crosswise
pinch of sea salt per serving
pinch of black pepper per serving
2 limes, quartered
Place chicken in a crock pot with your choice of BBQ Sauce.
Turn on low for 8 hours.
Place cooked chicken in a medium or large mixing bowl and shred with a fork.
In a separate large mixing bowl, toss together mixed greens, black beans, tomatoes, cilantro, cheese, corn, and onion.
Place 1 1/2 cups mixed green mixture on serving plate and top with 3/4 cup chicken.
Top with avocado slices and finish with a pinch of sea salt, black pepper, and squeeze of fresh lime.
