374-Cal Pulled BBQ Chicken Sandwiches with Tangy Crunch Slaw

Ingredients

• 4 lb Chicken breast (Boneless, skinless)
• 120 g Chicken bone broth
• 120 g Sugar-free BBQ sauce (For pressure cooking)
• 1.33 tbsp Salt (For the chicken; 1 tablespoon plus 1 teaspoon)
• 2 tsp Black pepper (For the chicken)
• 1 tbsp Garlic powder
• 2 tsp Onion powder
• 1 tbsp Paprika
• 120 g Sugar-free BBQ sauce (Added during sautéing)
• 80 g Plain nonfat Greek yogurt (For the slaw dressing)
• 25 g Apple cider vinegar
• 10 g Honey
• 8 g Dijon mustard
• 5 g Lemon juice
• 1 tsp Salt (For the slaw)
• 0.5 tsp Black pepper (For the slaw)
• 400 g Coleslaw mix
• 80 g Carrots (Shredded)
• 30 g Red onion (Finely diced)
• 1 Brioche bun (One per sandwich; use 10 buns for the full batch)
• 5 Pickle slices (Per sandwich; use about 50 slices for the full batch)

Steps

1. 1

   Place the chicken breasts, 120 g chicken bone broth, 120 g sugar-free BBQ sauce, 1 tablespoon plus 1 teaspoon salt, 2 teaspoons black pepper, garlic powder, onion powder, and paprika in an Instant Pot. Stir lightly just to distribute the seasonings and liquid.

2. 2

   Secure and seal the Instant Pot lid. Cook on High Pressure for 12 minutes. When the cooking cycle ends, allow the pressure to release naturally for 5–10 minutes, then carefully vent the remaining pressure according to the manufacturer's instructions.

3. 3

   Transfer the cooked chicken from the pot to a large bowl. Shred it thoroughly with two forks or a hand mixer until it reaches a pulled-chicken texture.

4. 4

   Return the shredded chicken to the Instant Pot and stir it into the cooking liquid so the meat is evenly coated.

5. 5

   Select the Sauté function and add the additional 120 g sugar-free BBQ sauce. Cook for 3–6 minutes, stirring occasionally, until the chicken is thick, glossy, and sticky rather than watery.

6. 6

   While the chicken finishes, prepare the slaw dressing in a separate bowl. Add the Greek yogurt, apple cider vinegar, honey, Dijon mustard, lemon juice, and ½ teaspoon black pepper. Stir until completely smooth and combined.

7. 7

   Add the coleslaw mix, shredded carrots, finely diced red onion, and 1 teaspoon salt to the dressing. Toss until all of the vegetables are evenly coated.

8. 8

   Let the slaw stand for 5–10 minutes so the vegetables soften slightly while retaining their crunch.

9. 9

   Toast one brioche bun per sandwich until golden on the cut sides. For meal prep, toast and assemble only the sandwiches being served immediately if you want to preserve the bun's texture.

10. 10

    Place pulled BBQ chicken on the bottom half of each toasted bun. Add the tangy slaw, top with 5 pickle slices, and finish with the top bun. Serve immediately.

Notes

The author states approximately 374 calories, 33 g carbohydrates, 7 g fat, and 46 g protein per sandwich. The chicken and slaw are suitable for meal prep, but toasted buns are best assembled shortly before serving. Scale down the chicken recipe if you do not want leftovers.

Nutrition per serving

• main
• sandwich
• meal prep
• high-protein
• Instant Pot
• pressure-cooked
• American
• macro-friendly