Name: Slow-Cooked Shredded Chicken Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 whole sprouted grain bun; 2 tbsp sugar-free BBQ sauce; 1 cup shredded cabbage mix; 1 tsp extra virgin olive oil; 1 tbsp apple cider vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Shredded Chicken Sandwiches

Tender chicken breast slow-cooked in a tangy, house-made BBQ sauce and piled onto a toasted sprouted grain bun with a crisp, refreshing cabbage slaw.

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NUTRITION

Protein

46.5g

Fat

12.3g

Carbs

41.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 whole sprouted grain bun

2 tbsp sugar-free BBQ sauce

1 cup shredded cabbage mix

1 tsp extra virgin olive oil

1 tbsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, garlic powder, and smoked paprika.
2
Place the seasoned chicken into a slow cooker and pour the sugar-free BBQ sauce over the top.
3
Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender and easily pulls apart.
4
Remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces, then toss back into the sauce to coat.
5
In a small bowl, whisk together the extra virgin olive oil and apple cider vinegar, then toss with the shredded cabbage mix until well combined.
6
Lightly toast the sprouted grain bun in a pan or toaster until golden and warm.
7
Pile the shredded chicken onto the bottom bun, top with the crisp cabbage slaw, and close the sandwich to serve.