Southwest Barbecued Chicken with Tomato Red Pepper Dressing

Dr. Weil’s My Optimum Health Plan: Your mind & body wellness center. Get your free health assessment now!

This is a spicy, healthy version of the classic favorite. You can
cook the chicken in the oven or on the grill.

Ingredients:

4 tbsp Tomato Red Pepper Salad Dressing (recipe follows)
1 tsp red chile powder
1 tsp canola oil
1/2 tsp honey (optional)
2 boneless, skinless chicken breast halves (about 8 ounces)
Instructions:


Preheat the oven to 375 degrees (or, fire up the grill). Mix
together the salad dressing, red chile powder, canola oil and honey, if
using. Pour half the dressing over the chicken breasts in a lightly
oiled or nonstick baking dish. Bake for 10 minutes. Baste withremaining
sauce and cook about another 10-15 minutes or until done. Be careful
not to overcook.

Tomato Red Pepper Salad Dressing

1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil

Combine all ingredients in a blender container. Blend until well mixed.

Nutritional Information:

Per serving:

180 calories
5 g total fat (1 g sat)
69 mg cholesterol
7 g carbohydrate
26 g protein
1 g fiber
228 mg sodium