Tender Smokey BBQ Pulled Chicken on a Wholemeal Bun with Crème Fraîche Slaw & Sweet Potato Fries


The juiciest tastiest pulled chicken sandwich with none of the hours of faffing about that pulled pork or chicken usually take. A beautifully glossy homemade smokey BBQ sauce that takes only 10 minutes to throw together and gorgeous shredded chicken that only takes half an hour! Quick, Easy, Delicious! Using chicken instead of pork for this pulled sandwich cuts fat & calories even further to make for a healthy alternative without losing any of the flavour or texture of the traditional recipe. The chicken is juicy and tender and remains that way due to being coated in the thick shiny homemade BBQ sauce. You can serve it with a wholemeal bun and delicious homemade coleslaw and fries I will also list the Macros and Smartpoints for the Chicken and Sauce on it’s own if you prefer to serve it with salad or rice instead. I sourced 99% of the ingredients for this in Aldi so they are easily accessible and cheap and cheerful too! The entire meal including all the trimmings as shown in the picture here serves 4 (The Coleslaw serves 6 you can add less veggies to make less if you wish) and it all comes in at 13 Smartpoints a serving / Macros per serving are: 533Cal P41 C61 F12. The Chicken in sauce will keep for up to 3 or 4 days refrigerated in an airtight container and it is suitable for freezing when fully cooled and on the day it’s made.
The details for the pulled chicken in the sauce on it’s own (for if you are serving it with alternative sides) are 2 Smartpoints a serving / Macros 166Cal P31 C7 F2

For The Pulled Chicken and BBQ Sauce:

500g Chicken Fillet

½ a White Onion Diced

1 Clove Garlic Crushed

250ml Passata

1 Tbsp Tomato Puree

1 Tbsp Red Wine Vinegar

1 ½ Tsp Worcestershire Sauce

1 Tsp Smoked Paprika

¼ Tsp Sweetener

¼ Tsp Dijon Mustard

Salt & Black Pepper


For The Crème Fraiche Coleslaw:

40g Reduced Fat Crème Fraiche

100g Red Cabbage

100g White Cabbage

1 Small Carrot Grated

Salt & Black Pepper

To Serve:

320g Strong Roots Frozen Sweet Potato Fries (80g per person, you can make your own if you wish it works out at 5 Smartpoints worth per person)

4 Wholemeal Burger Buns


Preheat your oven to 200c. Spray a baking tray with spray oil and arrange the chicken on it. Bake the chicken for half an hour and remove from the oven and allow to cool for 10 minutes before shredding. Bake your Sweet Potato Fries for the last 20 to 25 minutes before you are ready to serve. When the chicken is nearly cooked lightly fry the onion in a medium saucepan sprayed with spray oil over a medium heat for approximately 5 minutes until softening. Add in the crushed garlic for 1 further minute then add the passata and all the remaining sauce ingredients. Stir well and heat through for about 5 minutes, the sauce will start to thicken slightly. When the sauce is ready blitz it through with a hand blender or in a food processer to blend the onion through the sauce, this will thicken the sauce even further, you can add a small bit of water or more passata if the sauce becomes too thick for your preference. Meanwhile prepare the Coleslaw by shredding the cabbage, I just sliced it thinly with a sharp knife (you can grate it if you prefer) Grate the carrot & mix the vegetables together in a bowl with the crème fraiche & season with a small amount of salt & black pepper. You will need to mix it well to ensure the crème fraiche coats all of the ingredients thoroughly. Set aside, cover and refrigerate if not using immediately. Shred the chicken after it has cooled for about 10 minutes either with 2 forks or by hand. Add the chicken to the BBQ sauce and mix it through well coating all the chicken pieces. Toast the Wholemeal buns if desired and serve the pulled chicken & coleslaw on top with the sweet potato fries on the side and enjoy!

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