16ouncesboneless, skinless chicken breastspound to ¾ inch thickness to shorten the cooking time.
1cupbarbecue saucecut the amount in half or use low-sugar BBQ sauce to cut carbs and calories
4slicesbaconcooked and crumbled
1cupMonterey Jack cheeseshredded
1-2plum tomatoesdiced
½cupgreen onionsliced thin (optional)
Instructions
Preheat oven to 350°F.
Place chicken in a baking dish or sheet pan coated with non-stick cooking spray and cover with barbecue sauce.
Top with bacon and cheese, reserving a little of each for garnish if desired.
Bake, uncovered, for 30 minutes or until internal temperature reaches 165°F.
Remove and top with diced tomatoes and sliced green onions.
Notes
See more expert tips, variations, and pictures above.
Storage. Store leftovers in a sealed container in the refrigerator for about 3 days or in the freezer for up to 2 months.
Reheat. Cover and warm in the oven on low heat (325°F) or in the microwave at 50% power.
Make-Ahead. Assemble the dinner up to the point of cooking. Store in an airtight container in the refrigerator for 1-2 days or in the freezer for up to 2 months. When you're ready to enjoy it, defrost the dish in the refrigerator overnight and cook it as you normally would.