BBQ Chicken Sandwiches

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 from Health

Recipe Time

Cook Time:
Prep Time:
Tota;: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 455
  • Fat: 12g
  • Saturated fat: 3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2g
  • Protein: 29g
  • Carbohydrate: 57g
  • Fiber: 5g
  • Cholesterol: 77mg
  • Iron: 10mg
  • Sodium: 669mg
  • Calcium: 94mg

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. 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. 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. 3. Combine sour cream, vinegar, and honey; whisk well. Toss with coleslaw mix and pepper.
  4. 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.

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