YOUR SOLIN GENERATED RECIPE
Pulled Barbecue Chicken with Fresh Crunchy Slaw
Savor this hearty dish featuring tender pulled chicken bathed in a smoky barbecue sauce, perfectly balanced with a crunchy, refreshing slaw blend of cabbage and carrot, lightly dressed with tangy Greek yogurt and apple cider vinegar. A delightful meal that harmonizes rich flavors and textures, ideal for a nutritious lunch or dinner.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Low-Sugar Barbecue Sauce
1 cup Shredded Green Cabbage
1 medium Carrot, shredded
2 tbsp Nonfat Greek Yogurt
1 tbsp Apple Cider Vinegar
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a skillet over medium heat and lightly season the chicken breast with salt and pepper.
Sear the chicken for 2-3 minutes per side until lightly browned, then cover and let it cook through, or use a slow cooker to gently cook the chicken until tender.
Once cooked, shred the chicken using two forks, ensuring it retains its moisture.
In a small saucepan, heat the barbecue sauce over low heat and stir in the shredded chicken until well combined and heated through.
In a mixing bowl, combine the shredded cabbage and grated carrot.
Prepare the slaw dressing by whisking together the nonfat Greek yogurt, apple cider vinegar, olive oil, and a pinch of salt and pepper.
Pour the dressing over the cabbage and carrot mixture, tossing lightly to produce a crunchy, tangy slaw.
Plate a serving of the pulled barbecue chicken alongside a generous portion of fresh crunchy slaw, and enjoy!