Barbecue Pulled Chicken

Name: Barbecue Pulled Chicken on Lettuce Boats
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Skinless boneless chicken thighs; 1 Tsp of Salt; 1 Tsp of Black pepper; 3 Pieces of Garlic cloves; 200 Grams of Tomato passata; 15 Grams of Brown sugar; 20 Grams of Honey; 15 ML of Apple cider vinegar; 20 ML of Soy sauce; 2 Grams of Smoked paprika powder; 2 Grams of Chilli flakes; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Red onion; 2 Pieces of Carrot; 1 Pieces of Red pepper; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Iceberg lettuce; 150 Grams of Cherry tomatoes

on Lettuce Boats

A deliciously sweet and tangy dinner!

Cals 449 · Prot 55 · Carbs 30 · Fat 11

Low Carb

40 min

Barbecue Pulled Chicken on Lettuce Boats

A deliciously sweet and tangy dinner!

Cals 449 · Prot 55 · Carbs 30 · Fat 11

Low Carb

Ingredients

Chicken

Skinless boneless chicken thighs

500 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Sauce

Garlic cloves

3 Pieces

Tomato passata

200 Grams

Brown sugar

15 Grams

Honey

20 Grams

Apple cider vinegar

15 ML

Soy sauce 9*10*11*

20 ML

Smoked paprika powder

2 Grams

Chilli flakes

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Veg

Red onion

1 Piece

Carrot

2 Pieces

Red pepper

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Iceberg lettuce

1 Piece

Cherry tomatoes

150 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1881 / 449
Fats (g)	11.2
of which saturated (g)	2.5
Carbohydrates (g)	30
of which sugars (g)	22.6
Fibers (g)	7.2
Proteins (g)	55
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast

Preheat the oven to 220°C/200°C fan. Add the chicken thighs to an oven casserole. Season with salt and pepper. Roast for 20-25 min until fully cooked, then let cool for about 5 minutes. Shred to small pieces and discard all the unwanted bits.

2 Make sauce

Meanwhile, peel and crush the garlic cloves, and transfer to a small saucepan. Add the tomato passata, sugar, honey, apple cider vinegar, soy sauce, smoked paprika, chilli flakes (adjusting to your liking), salt and pepper. Bring to a boil and reduce the heat to low. Simmer lightly, uncovered, stirring occasionally for 10 min or until the sauce has thickened a bit.

3 Add

Add the shredded chicken to the barbecue sauce, stir well, and cover to keep warm.

4 Peel and cut

Peel and cut the onion and carrot to thin slices. Cut the bell pepper to thin strips. Heat a pan over high heat with a drizzle of oil. Fry the onion, carrot and bell pepper for 5 min until crisp-tender. Season with salt and pepper.

5 Serve

Separate the iceberg lettuce leaves. Halve the cherry tomatoes. Divide the saucy barbecue chicken and the fried veggies onto the leaves. Top with the tomatoes.

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