Low Carb BBQ Chicken Bowl
Low Carb BBQ Chicken Bowl
This low carb BBQ chicken bowl is loaded with juicy griddled chicken strips, crispy bacon, creamy avocado, crisp spring onions and a crunchy BBQ slaw.This is a great summer sharing bowl cooked on a griddle pan or BBQ. It’s also ideal for meal prepping your weekly lunches!
Ingredients
For the BBQ sauce
- 2 tbsp water
- 1 ½ tsp tamari sauce
- 1 ½ tsp balsamic vinegar
- 1 ½ tsp smoked paprika
- 1 tsp mustard
- 1 tsp onion powder
- 1 tsp ground cumin
- 190 g passata
- ½ tsp garlic powder
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- salt and pepper to season
For the chicken
- 300 g chicken strips
- 1 ½ tbsp BBQ sauce
- 1 tbsp extra virgin olive oil
For the Salad bowl
- 4 bacon rashers (strips)
- 2 large spring onions (green onions)
- 1 ½ tbsp extra virgin olive oil
- 1 large avocado
- 1 tsp lime juice
For the Slaw
- 1 tbsp mayonnaise
- 1 tsp lime juice
- 1 tsp BBQ sauce
- ⅛ small red cabbage finely sliced
- ⅛ small iceberg lettuce finely sliced
- a pinch of sea salt
Instructions
- Add all the BBQ sauce ingredients to a small pan over a low/medium heat. Stir together well until smooth and cook gently for a few minutes to heat through. Set aside.
- Heat a griddle pan over a high heat. To prepare the salad bowl, whisk together a tablespoon of olive oil and the lime juice.
- Slice the avocado in half and remove the stone. Remove the ends of the spring onions and any stringy leaves. Brush the oil mixture over the avocado and spring onions.
- Arrange the avocado cut side down on the griddle pan along with the spring onions. Cook for a few minutes until tender and char lines appear. Set aside.
- Whilst the avocado is cooking, heat the remaining oil in a frying pan over a medium heat and cook the bacon through until crisp and golden. Set aside.
- Heat the griddle pan over a medium/high heat. Brush the chicken pieces with the oil. Add the chicken to the griddle pan and cook for 3-4 minutes each side until cooked through and griddle marks are visible.
- Brush the chicken with half of the reserved BBQ sauce. Cook for a further minute, turn and brush with the remaining sauce. Cook for a further minute or so.
- Whilst the chicken cooks you can prepare the slaw. Whisk together the mayonnaise, lime juice, reserved BBQ sauce and the salt.
- Add the sliced cabbage and lettuce and stir until well coated in the dressing.
- Arrange the BBQ chicken, bacon, slaw, avocado and spring onions on a large sharing platter to serve.
Nutrition
Calories: 704kcalCarbohydrates: 18gProtein: 56gFat: 46gFiber: 8g
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