Barbecue Pulled Chicken

on Lettuce Boats
Summer Special
Low-Carb
Calorie smart
A deliciously sweet and tangy dinner!
Cooking time: 40 min
Cals 429 · Prot 53 · Carbs 31 · Fat 11
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Ingredients
Number of People:

Chicken

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
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

Instructions

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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.
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2 Make sauce
Meanwhile, peel and crush the garlic cloves, and transfer to a small saucepan. Add the tomato passata, sugar, honeyapple 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.
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3 Add
Add the shredded chicken to the barbecue sauce, stir well, and cover to keep warm.
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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.
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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.
Tips for fussy eaters
Serve with tortillas or rice and go easy on the chilli.
Pro tip
If you're lucky to have leftovers, the saucy chicken tastes great in a sandwich or salad the next day.

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