4 blocks
Serving size for typical male
Ingredients:
4 ounces chicken tenderloins, diced (or skinless chicken breast)
1 1/2 cups frozen mixed pepper strips
1 1/2 cups frozen chopped onions
1 cups garden salad mix (lettuce and shredded red cabbage)
1 cups shredded cabbage (or cole slaw mix)
1 1/3 teaspoons olive oil
1/8 teaspoon cider vinegar
1/8 teaspoon Worcestershire Sauce
1 teaspoon minced garlic
Salt and pepper to taste
1/2 cup Zoned Barbecue Sauce
Instructions:
In a nonstick sauté pan, add oil, chicken tenderloins, peppers, onion, vinegar, Worcestershire Sauce, and garlic. Cook until chicken is browned and vegetables are tender; then add Zoned Barbecue Sauce (see recipe below). Cover and simmer for 5 minutes until mixture is hot, stirring occasionally to blend flavors. Blend together garden salad mix and shredded cabbage; then place blended salad-cabbage mixture on a large oval plate. Spoon chicken and vegetable mixture onto the center of plate on top of salad-cabbage mixture. Sprinkle with salt and pepper and serve immediately.