Spicy Chicken & BBQ Beer Brat
with Spinach, Mushrooms, and Onions
1 tsp ground Ancho chili powder
1 tsp ground red chipotle powder
1/2 tsp turmeric powder
1/4 tsp salt, I prefer smoked sea salt for this dish
2 tsp BBQ spice powder (see bottom of recipe for ingredients)
2 packets Herbox sodium free chicken broth powder
Freshly ground black pepper to taste
1 tbsp water
6 ounces boneless skinless chicken breast
1 beer brat
4 ounces sliced white mushrooms
3 ounces of baby spinach
3 ounces diced white onion
Freeze sausage for 45 minutes and then slice placing in Ziploc bag with the BBQ spice powder. Toss evenly to coat and refrigerate for an hour or longer. Toss chicken breast with chili powders and freshly ground black pepper in a Ziploc bag, and refrigerate for at least an hour or longer.
Spinach, Mushroom, and Onion in a Chicken flavored sauce
Add onions, mushrooms, turmeric, and salt to a small covered saucepan with a tablespoon of water. Bring to a simmer and cook for 5 minutes, and add the baby spinach and chicken broth powder packets. Cover and simmer 5 minutes or until sauce is reduced.
For Chicken and Sausage
In a hot covered skillet add the chicken and cook on both sides; time depends on thickness of chicken breast, about 3-5 minutes per side. When chicken is flipped to other side add the sausage and cook until browned.
Once completed, add vegetable mixture to one side of the pan; serve and enjoy.
Makes one serving of about 475 calories and 12 grams net carbs.
BBQ Spice Powder:
2 tsp smoked paprika
1 tsp granulated onion powder
1 tsp artificial sweetener, I use Stevia
1/2 tsp ground red pepper
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp granulated garlic powder