BBQ Chicken Sandwiches

Photo: Quentin Bacon
These easy barbecue sandwiches take only 35 minutes to make and have 12 grams of fat per serving–much less than a traditional barbecue pork sandwich.

Yield:

Makes 4 servings (serving size: 1 sandwich)

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes
Tota;: 35 Minutes

Nutritional Information

Calories 455
Fat 12 g
Satfat 3 g
Monofat 5 g
Polyfat 2 g
Protein 29 g
Carbohydrate 57 g
Fiber 5 g
Cholesterol 77 mg
Iron 10 mg
Sodium 669 mg
Calcium 94 mg

Ingredients

1 3/4 pounds sliced onion (about 3)
6 garlic cloves, halved
2 teaspoons olive oil
1 pound skinless, boneless chicken thighs (about 4 thighs)
1/2 cup jarred barbecue sauce
2 tablespoons light sour cream
1 1/2 tablespoons cider vinegar
1 teaspoon agave syrup or honey
6 ounces cabbage-and-carrot coleslaw mix
1/4 teaspoon pepper
4 ciabatta rolls, toasted

Preparation

1. Preheat broiler. Place onion and garlic on a foil-lined baking sheet; toss with oil. Broil 5 minutes, 6 inches from heat, until onion is golden, stirring often.

2. Preheat oven to 425°. Transfer onion mixture to a square glass baking dish; top with chicken. Pour barbecue sauce over chicken; cover tightly with foil. Bake, in middle of oven, until chicken is cooked through (about 20 minutes).

3. Combine sour cream, vinegar, and honey; whisk well. Toss with coleslaw mix and pepper.

4. Shred chicken with a fork; top bottoms of rolls with chicken, onion, sauce mixture, and coleslaw. Place roll tops on sandwiches.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lori Powell,

Health

March 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note