NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.25 cup Tomato puree

1 tbsp Apple cider vinegar

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Sweet potato

1 cup Fresh green beans

0.5 tbsp Extra virgin olive oil

PREPARATION

• 1

  Place the chicken breasts in the bottom of your slow cooker.

• 2

  In a small mixing bowl, whisk together the tomato puree, apple cider vinegar, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the tangy sauce.

• 3

  Pour the sauce over the chicken, ensuring each piece is well coated.

• 4

  Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and easily pulls apart.

• 5

  While the chicken finishes, prick the sweet potato with a fork and roast at 400°F for 45 minutes until soft.

• 6

  Steam or sauté the green beans with the olive oil in a skillet over medium heat for 5-7 minutes until bright green and tender-crisp.

• 7

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

• 8

  Plate the shredded chicken alongside the roasted sweet potato and sautéed green beans.