BBQ Pulled Chicken Sandwich with Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

BBQ Pulled Chicken Sandwich with Greens

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Chicken Sandwich with Greens

Slow-simmered pulled chicken breast tossed in a tangy, date-sweetened BBQ sauce and served on a toasted sprouted bun with a crisp, refreshing cabbage slaw.

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NUTRITION

518kcal
Protein
53.9g
Fat
12.5g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

1 whole Sprouted grain bun

2 tbsp Date-sweetened BBQ sauce

1 cup Organic mixed greens

0.5 cup Shredded green cabbage

1 tbsp Apple cider vinegar

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat the olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the pan and let it rest for 2 minutes before shredding it into thin strands using two forks.

  • 4

    In a small bowl, combine the shredded cabbage with apple cider vinegar and a pinch of salt, tossing well to create a quick slaw.

  • 5

    Place the shredded chicken back into the skillet over low heat and stir in the BBQ sauce until every piece is thoroughly coated and warm.

  • 6

    Lightly toast the sprouted grain bun until the edges are golden and fragrant.

  • 7

    Assemble the sandwich by placing the mixed greens on the bottom bun, followed by the BBQ chicken and the crisp cabbage slaw before topping with the other half of the bun.

BBQ Pulled Chicken Sandwich with Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

BBQ Pulled Chicken Sandwich with Greens

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Chicken Sandwich with Greens

Slow-simmered pulled chicken breast tossed in a tangy, date-sweetened BBQ sauce and served on a toasted sprouted bun with a crisp, refreshing cabbage slaw.

NUTRITION

518kcal
Protein
53.9g
Fat
12.5g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

1 whole Sprouted grain bun

2 tbsp Date-sweetened BBQ sauce

1 cup Organic mixed greens

0.5 cup Shredded green cabbage

1 tbsp Apple cider vinegar

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat the olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the pan and let it rest for 2 minutes before shredding it into thin strands using two forks.

  • 4

    In a small bowl, combine the shredded cabbage with apple cider vinegar and a pinch of salt, tossing well to create a quick slaw.

  • 5

    Place the shredded chicken back into the skillet over low heat and stir in the BBQ sauce until every piece is thoroughly coated and warm.

  • 6

    Lightly toast the sprouted grain bun until the edges are golden and fragrant.

  • 7

    Assemble the sandwich by placing the mixed greens on the bottom bun, followed by the BBQ chicken and the crisp cabbage slaw before topping with the other half of the bun.