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Oven Baked Skinny Shredded Barbecue Chicken Sandwiches, No Crock Pot Necessary! Recipe
Add a photoJust so you know, we love using a crock pot for a variety of recipes but we also enjoy a barbecue sandwich that’s finished and on the table in a little over an hour! In addition, we know many of you don’t own a crock pot. This dreamy chicken sandwich comes together very quickly and is very tender and extremely flavorful. We’ve trimmed the fat and calories by making the coleslaw with a skinny dressing and using a 100 calorie fiber rich sandwich thin for the bun.
Weight Watchers (old points) 4
Weight Watchers POINTS PLUS 6
SKINNY FACTS: for one sandwich
238 calories, 4g fat, 22g protein, 34g carbs, 7g fiber, 745mg sodium, 8g sugar
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, thinly sliced
- 1 (18 oz) bottle of Sweet Baby Rayâs Honey Barbecue sauce or your favorite
- Ingredients for Coleslaw
- 6 cups shredded white cabbage, 1 (10 oz) bag
- 1 cup shredded carrots
- ¾ cup scallions, chopped
- 4 tablespoons light mayonnaise, we like Best Foods (Hellmanâs) Light
- 1 tablespoon plus 2 teaspoons apple cider vinegar
- 2½ tablespoons spicy brown mustard
- 1 tablespoon honey
- ¼ teaspoon prepared white horseradish
- 2 packages Oroweatâs Honey Wheat Sandwich Thins
Directions
- Preheat oven to 325 degrees. Place chicken breasts in a roasting pan or rectangular Pyrex baking dish. Arrange sliced onions over the chicken, then pour the barbecue sauce over top, reserving 1 cup for later. Cover the baking dish/pan tightly with foil and place in the oven. Cook chicken for 1 hour, remove foil and cook for about 10 minutes longer until chicken is fork tender.
- In the meantime, prepare the coleslaw-In a large bowl add the cabbage, carrots and scallions. In a small bowl mix together the dressing ingredients. Refrigerate the coleslaw and dressing separately until ready to serve. Donât toss until serving to keep coleslaw crisp and crunchy, not soggy.
- Remove the chicken to a plate or cutting board. Using two forks, pull the chicken breasts apart to shred the meat. Place the shredded chicken back in the pan, add the reserved 1 cup barbecue sauce and toss the chicken well to thoroughly coat in the sauce thatâs remaining in the pan.
- Serve the pulled chicken warm. Place on the bottom of each sandwich thin ½ cup barbecue shredded chicken. Add onion, ¾ cup slaw and top with sandwich thin.
- If you have any leftovers, the shredded chicken freezes great.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 114 | |
| Calories from Fat 42 | 37% |
| Total Fat 4.7g | 6% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 105mg | 4% |
| Potassium 244mg | 7% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.46g | 2% |
| Protein 12.17g | 19% |
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