Easy BBQ Chicken with Delicious Heathy Potato Salad
Summer brings all of the happy, fun and delicious memories! I remember when I was a kid- one of the events I looked most forward to in the summer time were barbecues! We would go to the park and meet up with family. Every family member would bring their own dish, and my mom would make a potato or macaroni salad to serve up with of course the most flavorful entree- barbecue chicken! These foods are pure nostalgia but I've put a delicious spin on this potato salad and you do not want to miss it! And this barbecue chicken could not be any easier to make.
The potato salad is creamy, full of fun ingredients and greek yogurt to increase the protein! This healthy potato salad will be such a staple to your cookout! It’s made with nutrient filled red skin potatoes, Greek yogurt, a healthier mayo and lots of seasonings AKA nothing short of flavor over here! So the next time your wanting to try out a fresh and lighter version of comfort foods, give this delicious recipe a try!
Ingredients for Grilled BBQ Chicken:
-3 lbs Chicken Breasts
-1 tsp garlic powder
-1 tsp onion powder
-2 tsp chili powder
-1/2 tsp black pepper
-1 bottle @stubbs BBQ sauce (this is gluten free & low in sugar!)
1. Preheat grill over medium heat.
2. In a small bowl, combine all of the spices and season all sides of the chicken breast with the spice rub.
3. Marinate chicken for 30 min in a large ziploc bag pouring ¾ of the barbecue sauce over the chicken. The rest of the BBQ sauce will be basted on the grill.
4. Grill 7 minutes, flip, and cook 6-8 minutes more until lightly charred but not yet cooked through.
5. Using a basting brush, coat each piece of chicken in the remaining barbecue sauce.
6. Let rest for 10 minutes and enjoy!
Ingredients Potato Salad:
3lbs red potatoes, cubed (do not skin)
1/3 cup finely chopped white onion
3 stalk celery, diced
4 eggs, hard boiled- chopped
1/2 cup greek yogurt
1/2 cup avocado mayonnaise (I use @primal Kitchen)
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1/3 cup chopped dill pickles
1 tsp salt
1/2 tsp pepper
½ tsp onion powder
1/4 cup chopped fresh dill
1/2 tsp paprika
Directions Potato Salad:
In a large pot, add potatoes and enough water to cover them. Salt the boiling water.
Bring to a boil, then cook 9-10minutes or until potatoes are fork tender.
Drain potatoes, and let them cool for 20 minutes.
Chop the celery, onions, and hard boiled eggs into small pieces.
Whisk together the soft ingredients- greek yogurt, mayo, apple cider vinegar, dijon mustard, and chopped pickles.
Add in dill, salt, onion powder, pepper and paprika.
Add potatoes, celery, onion, and eggs. Pour dressing over top and toss lightly to coat, careful not to smush the potatoes.
Let chill in refrigerator for at least 1 hour before eating and top with more dill if desired.