One Recipe, Two Meals: 2-in-1 Dinner Recipes

Shredded Barbecued Chicken Sandwiches

Makes: 4 servings
Prep time: 15 minutes
Cook time: 4 to 6 hours

1 medium onion, diced
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/3 cup apple cider vinegar
1/3 cup molasses
1 14-ounce can low-sodium tomato sauce
3 tablespoons tomato paste
4 ?boneless, skinless chicken breasts (about 2 pounds)
Salt
Freshly ground black pepper
4 whole wheat sandwich thins
4 large lettuce leaves

1. Add the onion, garlic, red pepper flakes, vinegar, molasses, tomato sauce, and tomato paste to a slow cooker and stir to combine.

2. Season the chicken breasts with salt and black pepper to taste and place in slow cooker, coating evenly with the sauce. Cover and cook on low until chicken is tender, 4 to 6 hours.

3. Transfer cooked chicken to a large bowl and shred using two forks. Return shredded chicken to slow cooker and toss to coat with sauce.

4. Split and toast the sandwich thins. Place a lettuce leaf on one half of each and pile with 1/2 cup chicken; cover with the other half of sandwich thin. Repeat with remaining sandwich thins, reserving at least 1 cup chicken for the lettuce wraps recipe on the next slide.

Nutrition facts per serving: 372 calories, 40g protein, 44g carbohydrate, 6g fat (0.9g saturated), 7g fiber