NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 whole whole grain bun

0.25 cup tomato puree

1 tbsp apple cider vinegar

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded cabbage

2 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

0.5 tsp honey

PREPARATION

• 1

  Place the chicken breast in a slow cooker or a heavy-bottomed pot.

• 2

  In a small bowl, whisk together the tomato puree, apple cider vinegar, smoked paprika, garlic powder, and half of the sea salt and black pepper.

• 3

  Pour the sauce over the chicken and cook on low for 4-6 hours (or simmer on the stove for 45 minutes) until the meat is tender and easily pulls apart.

• 4

  While the chicken cooks, prepare the slaw by whisking together the Greek yogurt, Dijon mustard, honey, and the remaining salt and pepper in a medium bowl.

• 5

  Toss the shredded cabbage with the yogurt dressing until well coated and set aside in the refrigerator to chill.

• 6

  Once the chicken is fully cooked, use two forks to shred the meat directly in the pot, stirring it into the remaining sauce to ensure every piece is coated.

• 7

  Lightly toast the whole grain bun until golden and warm.

• 8

  Pile the shredded chicken onto the bottom bun, top with a generous heap of the tangy slaw, and close the sandwich.