Name: High-Protein BBQ Chicken & White Bean Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 2 (15 oz) cans low-sodium white beans, drained and rinsed; 1 1/2 cups reduced-sugar BBQ sauce; 1 large yellow onion, thinly sliced; 2 tbsp olive oil; 2 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp kosher salt; 2 tbsp apple cider vinegar; 1/4 cup chopped fresh parsley (for garnish)

High-Protein BBQ Chicken & White Bean Skillet

TangyCorn2331

This High-Protein BBQ Chicken & White Bean Skillet is the ultimate American comfort food made nutritious for your weight loss journey! Juicy, seared chicken breasts and creamy white beans are bathed in a tangy, reduced-sugar BBQ sauce with a pop of apple cider vinegar to cut through the richness. Searing the chicken and caramelizing onions deepen flavor, while using white beans adds plant-based protein for extra satiety. All made in one skillet for easy cleanup and maximum flavor. With a whopping 80g protein per serving, this dish will leave you satisfied and energized—and it’s perfect for meal prep or a family dinner everyone will love.

Ingredients

Instructions

Pat chicken breasts dry and season both sides with salt, pepper, and smoked paprika. Let sit for 10 minutes to allow flavors to penetrate.
Heat 1 tbsp olive oil in a large nonstick or cast iron skillet over medium-high heat. Add chicken breasts and sear until golden brown, 3-4 minutes per side (they will finish cooking later). Remove chicken to a plate.
Add remaining 1 tbsp olive oil to the skillet. Add sliced onion and cook, stirring, until softened and lightly browned, about 4 minutes.
Stir in beans and BBQ sauce. Return chicken to the skillet, nestling into the sauce and beans. Drizzle apple cider vinegar over everything to add brightness and cut richness.
Cover, reduce heat to medium-low, and simmer for 10-12 minutes, flipping chicken once, until chicken is cooked through (internal temp 165°F). Taste sauce and adjust seasoning if needed with a splash more vinegar or a pinch of salt.
Slice or shred chicken in the skillet and stir into beans and sauce. Garnish with fresh parsley and serve hot.