Barbecue Pulled Chicken

on Lettuce Boats

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Low-Carb
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Low-Carb
Share!

Instructions

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1 Roast

Preheat the oven to 220°C. Place chicken thighs on an oven casserole. Season with salt and pepper. Roast for 15 minutes and let cool for about 5 minutes. Then shred to small pieces and discard all the unwanted bits.

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2 Make sauce

Peel and crush garlic cloves, and transfer to a small saucepan. Add tomato passata, sugar, apple cider vinegar, soy sauce, smoked paprika, chilli flakes, salt, and pepper. Bring to a boil, and reduce the heat to low. Simmer lightly, uncovered, for about 15 minutes or until the sauce has thickened a bit, stirring occasionally.

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3 Add

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

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4 Peel and cut

Peel and cut onion and carrot to thin slices. Cut bell pepper to thin strips. Heat oil in a large pan over high heat. Fry onion, carrot and bell pepper for about 5 minutes until crisp-tender. Season with salt and pepper.

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5 Serve

Rinse Romaine lettuce leaves. Divide the saucy barbecue chicken and the fried veggies onto the leaves. Top with halved cherry tomatoes.

Tips for fussy eaters

Serve with rice and go easy on the chilli.

Pro tip

Works great on a sandwich or in a salad the next day.

A deliciously sweet and tangy dinner!

Cooking Time: 40 min

Cals 704 · Prot 63.3 · Carbs 46.4 · Fat 30.2

Ingredients

Number of people

Chicken

Chicken thighs, boneless skinless 600 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Sauce

Garlic cloves 3 Pieces
Tomato passata 150 Grams
Brown sugar 30 Grams
Apple cider vinegar 15 ML
Soy sauce 15 ML
Smoked paprika powder 2 Grams
Chilli flakes 1 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Veg

Red onion 1 Pieces
Carrot 2 Pieces
Red bell pepper 1 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Romaine lettuce 300 Grams
Cherry tomatoes 100 Grams

A deliciously sweet and tangy dinner!

Cooking Time: 40 min

Cals 704 · Prot 63.3 · Carbs 46.4 · Fat 30.2

Instructions

photo

1 Roast

Preheat the oven to 220°C. Place chicken thighs on an oven casserole. Season with salt and pepper. Roast for 15 minutes and let cool for about 5 minutes. Then shred to small pieces and discard all the unwanted bits.

photo

2 Make sauce

Peel and crush garlic cloves, and transfer to a small saucepan. Add tomato passata, sugar, apple cider vinegar, soy sauce, smoked paprika, chilli flakes, salt, and pepper. Bring to a boil, and reduce the heat to low. Simmer lightly, uncovered, for about 15 minutes or until the sauce has thickened a bit, stirring occasionally.

photo

3 Add

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

photo

4 Peel and cut

Peel and cut onion and carrot to thin slices. Cut bell pepper to thin strips. Heat oil in a large pan over high heat. Fry onion, carrot and bell pepper for about 5 minutes until crisp-tender. Season with salt and pepper.

photo

5 Serve

Rinse Romaine lettuce leaves. Divide the saucy barbecue chicken and the fried veggies onto the leaves. Top with halved cherry tomatoes.

Tips for fussy eaters

Serve with rice and go easy on the chilli.

Pro tip

Works great on a sandwich or in a salad the next day.

Ingredients

Number of people

Chicken

Chicken thighs, boneless skinless 600 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Sauce

Garlic cloves 3 Pieces
Tomato passata 150 Grams
Brown sugar 30 Grams
Apple cider vinegar 15 ML
Soy sauce 15 ML
Smoked paprika powder 2 Grams
Chilli flakes 1 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Veg

Red onion 1 Pieces
Carrot 2 Pieces
Red bell pepper 1 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Romaine lettuce 300 Grams
Cherry tomatoes 100 Grams
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