Swiss Chicken and Shredded BBQ Chicken

One thing that makes dinnertime easier is to plan ahead and cook enough food to make the leftovers a second meal.  This works especially well for the meat/protein portion of the meal as that is what tends to take the longest to prepare.

Start with some Swiss Chicken the first night and use the leftover chicken to make Shredded BBQ Chicken the next night.  Both meals have distinctly different flavors, so even fussy eaters will be satisfied!

Swiss Chicken and Shredded BBQ Chicken


Boneless, skinless chicken breasts or tenderloins.  Plan on enough for two dinners and two lunches – buy extra!
Swiss cheese slices
BBQ sauce
2 TBS cooking oil (olive, avocado, or coconut oil)
Seasoning (I like the Organic No-Salt Seasoning from Costco because it blends well with most dishes)


Melt or heat oil in large frying pan over medium heat.  Add chicken and sprinkle with seasoning.  Cook approximately 5-10 minutes on each side until lightly brown.  Cooking times will vary with thickness of chicken and temperature.

For the Swiss chicken:  While chicken is still warm, top with a slice of Swiss cheese (or your choice of cheese).  Serve with brown rice and veggies.

For the Shredded BBQ Chicken:  Let chicken cook and then shred or grind in a food processor.  Add BBQ sauce of your choice and mix well.  Serve over any leftover rice the next night or on a bun or as a wrap.  You could also serve this over a salad mix for a lower carb option. 

Use the time you saved to enjoy the spring weather (unless of course it snows today!)