Pulled Bbq Chicken Sandwiches

• servings: Recipe makes around 10 s
• total time: 31 minutes

Ingredients

Pulled BBQ Chicken Sandwiches that are only 374 Cals with 46g Protein!

Perfect for meal prep since these make 10 sandwiches!

Full recipe and macros below 👇🏻

Macros for each Sandwich:

374 Cals, 33g Carbs, 7g Fat, 46g Protein

Ingredients for Pulled BBQ Chicken (this is meal prep so scale down if you don’t want a lot leftover):

4lbs Chicken Breast

120g Chicken Bone Broth

120g Sugar Free BBQ Sauce

1 Tbsp + 1 Tsp Salt

2 Tsp Black Pepper

1 Tbsp Garlic Powder

2 Tsp Onion Powder

1 Tbsp Paprika

More BBQ Sauce (120g) at the end

Tangy Crunch Slaw:

80g Plain Non Fat Greek Yogurt

25g Apple Cider Vinegar

10g Honey

8g Dijon Mustard

5g Lemon Juice

1 Tsp Salt

½ tsp Black Pepper

400g Coleslaw Mix

80g Carrots (shredded)

30g Red Onion (finely diced)

Rest of ingredients (to make 1 sandwich):

Brioche Bun

5 Pickle Slices

Directions

Add your chicken, chicken bone broth, sugar free BBQ sauce, and all your seasonings into your Instant Pot. Mix lightly to combined. Seal the lid and cook on High Pressure for 12 minutes. Once done, let it naturally release for 5–10 minutes, and then vent the remaining pressure.

Now take your chicken out and shred using two forks or a hand mixer. Return that shredded chicken back to the pot and mix into the liquid.

Turn on the Sauté function, add your extra BBQ sauce, and cook for 3–6 minutes, stirring occasionally. You want the chicken to become nice and thick, glossy, and sticky!

In a separate bowl, add your greek yogurt, apple cider vinegar, honey, Dijon mustard, lemon juice, and black pepper. Mix until fully combined.

Then add to that bowl your coleslaw mix, shredded carrots, finely diced red onion, and salt. Toss and let sit for 5–10 minutes to slightly soften the veggies.

Toast your brioche bun until golden. Add your pulled BBQ chicken to the bottom bun, top with that tangy slaw, add your pickle slices, and then your top bun. Serve immediately and enjoy!