Sorry it's been a little while since last week's post. I got sick at the end of last week and finally seemed to have kicked it!! The recipe for this week is SO EASY and yummy! I got this one (yes again) from Sparkpeople.com. The recipe is Pulled BBQ chicken sandwiches - anyone who likes pulled pork sandwiches will LOVE this take on the recipe.
* 4 boneless, skinless chicken breasts
* A dash of salt and pepper
* 14 Tbsp (about a half bottle) KC Masterpiece Low Calorie Classic Blend BBQ Sauce - I used this KC local brand called FireBug that I got from Nick's uncle's meat shop (A Cut Above Natural Meats) - it's DELISH!
* 6 whole wheat hamburger buns - again with the whole wheat! We had left over regular, white hamburger buns and those worked out just fine
Place chicken breasts, along with salt and pepper to taste, in a large pot of water and boil until fully cooked through. (Time will vary depending on whether you are using fresh or frozen chicken)
Once the chicken is cooked, use a fork to pull the meat apart so it is thickly shredded. (Shredding too finely will cause the sandwich to become mushy once sauce is added) - I put the chicken in a bowl to do the shredding
Add a half bottle (approx. 7 servings worth, or about 14 tbsp.) of BBQ sauce - you can add as much or as little sauce as you want, we only needed maybe 1/4 of a bottle, if that
Toss until chicken is coated
Distribute chicken evenly onto buns
This recipe was FAB! It was so super easy! You could bake some french fries, make baked potatoes, veggies, anything to go along the side. You just let the chicken boil until it's cooked so it's pretty low maintenance. You can also add anything you like to the sandwiches. We love pickles on BBQ so we added some dill pickle chips - but you could add onions, low-fat cheese slices, etc. Any kind of BBQ sauce you like would work, just check the nutrition facts for the calorie/fat content. The Firebug that we used is a locally made sauce and it's a little sweeter than some other sauces. This also kept well as left overs for lunch the next day!
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 4.0 g
Cholesterol: 91.7 mg
Sodium: 996.5 mg
Total Carbs: 23.3 g
Dietary Fiber: 5.0 g
Protein: 41.5 g
I've had so many people asking about the low fat chicken enchilada recipe so I PROMISE I'll put that one up next!!