American 25 min

BBQ Pulled Chicken Bowls

Name: BBQ Pulled Chicken Bowls
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs boneless skinless chicken thighs; 1 cup BBQ sauce; ½ cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 cups coleslaw mix; ¼ cup apple cider vinegar; 2 tablespoons honey; Salt to taste for slaw; 2 cups cooked rice or cornbread for serving

high-proteinmeal-prephealthy

Ingredientsfor 2

440

Cal

42g

Protein

38g

Carbs

12g

Fat

12 lbs boneless skinless chicken thighs
21 cup BBQ sauce
3½ cup chicken broth
41 teaspoon garlic powder
51 teaspoon onion powder
61 teaspoon smoked paprika
7Salt and pepper to taste
82 cups coleslaw mix
9¼ cup apple cider vinegar
102 tablespoons honey
11Salt to taste for slaw
122 cups cooked rice or cornbread for serving

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Instructions

1
Season chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Place in a wide saucepan or skillet with chicken broth and half the BBQ sauce. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer 20–25 minutes until chicken is very tender and easily pulls apart.
2
While chicken cooks, make the vinegar slaw: toss coleslaw mix with apple cider vinegar, honey, and salt. Let it sit and wilt slightly — it should be tangy and slightly sweet.
3
Remove chicken and shred using two forks, pulling the meat apart into long strands. Return the shredded chicken to the pan with remaining BBQ sauce and stir over medium heat 3–4 minutes until the sauce is absorbed and slightly caramelized.
4
Serve BBQ pulled chicken over rice or with cornbread, topped with vinegar slaw. The tanginess of the slaw cuts through the richness of the BBQ perfectly.