NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup tomato puree

1 tbsp apple cider vinegar

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 whole sprouted grain bun

1 cup green cabbage

1 tsp olive oil

1 tsp honey

PREPARATION

• 1

  Place the chicken breast, tomato puree, half of the apple cider vinegar, garlic powder, onion powder, smoked paprika, sea salt, and black pepper into a slow cooker.

• 2

  Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender enough to shred easily with a fork.

• 3

  Remove the chicken from the slow cooker, shred it thoroughly using two forks, and then return it to the pot to toss with the remaining cooking liquid.

• 4

  In a small mixing bowl, whisk together the remaining apple cider vinegar, olive oil, and honey to create a light dressing.

• 5

  Finely shred the green cabbage and toss it with the dressing until well coated.

• 6

  Split the sprouted grain bun and toast it lightly until the edges are golden brown.

• 7

  Place the shredded chicken onto the bottom half of the bun, top with a generous portion of the cabbage slaw, and finish with the top bun.