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BBQ Pulled-Chicken Sandwich with Tangy Slaw
Smoky pulled chicken under crunchy vinegar slaw — cookout food that fits your macros.
415Calories
45gProtein
30.6gNet carbs
8.9gFiber
8.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
4 chicken breasts (600 g)
600 g
1 cup (250 g) low-sodium chicken broth
250 g
⅔ cup (160 g) zero-sugar BBQ sauce (GF)
160 g
½ onion (80 g), sliced
80 g
1 Tbsp (20 g) allulose maple syrup
20 g
4 tsp apple cider vinegar, divided
20 g
1½ tsp smoked paprika + ½ tsp garlic powder + ¼ tsp cayenne + ½ tsp salt
8 g
3 cups (250 g) shredded slaw mix
250 g
1 Tbsp (10 g) allulose
10 g
Method
- Simmer the chicken, broth, onion, and spices in a covered pot for 18–20 minutes until the chicken shreds under a fork.
- Meanwhile, massage the slaw mix with half the vinegar, the allulose, and a big pinch of salt. Chill — it softens and sharpens as it sits.
- Shred the chicken in the pot with two forks, letting it drink the cooking liquid.
- Stir in the BBQ sauce, syrup, and remaining vinegar; simmer uncovered 3–4 minutes until glossy and thick.
- Stack chicken high on toasted bread and crown with the cold slaw. Hot + cold, soft + crunchy — that contrast is the sandwich.
Nutrition facts
Per serving.
Calories415
Total fat8.7 g
Total carbohydrate48 g
Dietary fiber8.9 g
Allulose8.5 g
Net carbs30.6 g
Protein45 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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