An easy and healthy weeknight meal that can be put together in no time!
For the Chicken:
4 Boneless, Skinless Chicken Breasts
1 cup (cleanier) BBQ sauce ( I use Annie’s original BBQ Sauce)
2 Tablespoon of honey
For the Slaw:
1/2 head red cabbage, shredded
1/4 cup Greek Yogurt
1 Tablespoon Honey
2 ripe mango peeled and diced
1 Tablespoon Apple Cider Vinegar
1/4 tsp Salt
1/8 tsp Pepper
Place chicken in slow cooker. Mix the BBQ sauce and honey. Pour over the chicken and cook on low for 8-9 hours.
To make the slaw: Shred cabbage. Peel and dice the mangoes. Combine the greek yogurt, honey, salt and pepper. Mix the yogurt mix with the cabbaage and mangoes. Refrigerate until ready to serve.
Serve the chicken and slaw in a whole wheat tortilla, on a bun, or just the chicken and slaw for a low carb option.
21 Day Fix Container Equivalent:
With the tortilla or bun – 1 Red, 1 Yellow, 1 Green, 1/2 Purple
Without the tortilla or bun – 1 Red, 1 Yellow, 1 Green
Adapted from Elisabeth Hasselbeck’s BBQ Chicken Recipe.