This combines two delicious foods into one easy dish! BBQ chicken and cornbread are always good together.
This dish is easy to prepare and will be a hit with the whole family!
BBQ Chicken Cornbread Bake has 6 servings which are 7 points each for blue and purple, 9 points for green.
Here’s what you need to make this BBQ Chicken Cornbread Bake:
- 1 lb. boneless, skinless chicken breast cooked and shredded
- Jiffy corn muffin mix
- Sugar free BBQ sauce (I use G Hughes Smokehouse Hickory flavored)
- One egg
- Skim milk
There are a few things I did to keep this low in points. I stuck to using chicken breast since it’s 0 points for blue and purple.
Using sugar free BBQ sauce also helped to keep this recipe low in points.
Finally, to make the cornbread I used fat free skim milk. The cornbread was still delicious, you couldn’t even tell a difference.
If you’re really in a hurry you can use a cooked rotisserie chicken from the grocery store.
I happened to already have chicken breast that I needed to cook so I just put it in the Instant Pot. A lot of the time I will do that on Sunday so that I have cooked chicken breast throughout the week.
I mixed corn in with the chicken but you can use any vegetable that you like.
To make this BBQ Chicken Cornbread Bake I simply mixed together the shredded chicken, corn and BBQ sauce. Then I added it to an 8×8 baking dish. Make sure that you back it down into an even layer so the cornbread stays on top.
Next I made the cornbread which was just stirring together the cornbread mix, one egg and skim milk.
I poured the cornbread over the chicken mixture and spread it out into an even layer.
You can also watch the video to see exactly how I made the BBQ Chicken Cornbread Bake.
I also made a low point salad to go with it. It was a filling and delicious meal!
Yield: 6 servings (7 points per serving for blue and purple, 9 points for green)
- 1 lb. boneless, skinless chicken breast (cooked and shredded)
- 1/2 cup sugar free BBQ sauce
- 1/2 cup corn
- 1 box Jiffy corn muffin mix (8.5 oz.)
- 1 egg
- 1/3 cup fat free skim milk
Preheat oven to 375 degrees F.
In a mixing bowl stir together the shredded chicken, BBQ sauce and corn.
Spray an 8×8 baking dish with olive oil spray. Add the chicken mixture and press it into an even layer.
In another mixing bowl stir together the corn muffin mix, milk and egg. Pour over the chicken mixture and spread it out into an even layer.
Bake for 35-40 minutes, until the cornbread is golden brown and cooked all the way through.
Here are some more WW friendly recipes using BBQ sauce:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!