Honey Barbecue Chicken and Veggies

“What do you want for dinner” – a phrase we hear way too often in our house.  Well, this night was no exception. Chicken was on the menu and I was wondering what I could possibly do that would be different and spice things up. So I pulled out a red and yellow bell pepper, a yellow squash and a bottle of honey barbecue sauce from the fridge and started cooking.

I don’t know about you, but all-in-one-meals are my favorite. They are healthy, quick and easy to clean up. This little gem of a meal is no exception. It not only tastes good, it looks delicious. So grab your favorite veggies, some chicken and your favorite sauce and start cooking. This meal is praise worthy of “Wow, this is really good!”

If you haven’t heard of Stonewall Kitchen, then it’s time to look them up on Google. They have the best grille sauces. Our favorites are Honey Barbecue and Roasted Apple Grille Sauce. Drizzled on chicken, fish or your favorite meat, add some veggies and you have a sweet and spicy dish. Whether you choose to barbecue, roast in the oven or saute in a skillet, your meal will be deliciously satisfying every time.


Honey Barbecue Chicken and Veggies

  • 1 pound chicken tenders
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 yellow squash
  • 1 bottle of Stonewall Kitchen Honey Barbecue Sauce
  • 1 tablespoon Chef Shake Seasoning…or favorite seasoning of choice
  • baby spinach


Rinse chicken tenders and place in bowel.  Drizzle sauce over chicken…about 1 cup of sauce.  Refrigerate for an hour or two or overnight.

Place chicken in skillet on medium heat and sprinkle with seasoning…cover and let cook for a few minutes.

While chicken is cooking, core and slice peppers into strips and place in a bowel.

Rinse squash and chop into thin circles…or small cubes.

Check chicken and turn with tongs…add more sauce and let simmer for a few more minutes…until tender. Add bell pepper and squash to chicken…add more sauce as needed to taste.  Cover and let simmer a few more minutes…until veggies start to become tender. Remove from heat.

Serve on a bed of baby spinach.



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