BBQ Chicken Sandwich

Ingredients

• 12 oz boneless, skinless chicken breast
• 4 cups low-sodium chicken broth
• water, as needed
• 1/2 cup barbecue sauce, your favorite (if you are daring, make your own…I haven’t attempted this yet)
• alfalfa sprouts
• 4 sprouted wheat buns
• butter
• garlic powder
• sea salt

Directions

1. Cut chicken breasts into quarters to help it cook faster. Place into a medium size sauce pot, pour in chicken broth for added flavor, and top off with water so that chicken is covered. Boil until chicken is cooked through.
2. While chicken is boiling, preheat oven to 400° F. Place sprouted wheat buns, open face, on a cookie sheet. Spread a small amount of butter (maybe 1/2 tsp per bun) on each, just to help them toast. Sprinkle with a little garlic powder and salt. Place cookie sheet into the oven and toast for 10 minutes, or until golden brown on top. Remove from oven and set aside.
3. Remove chicken from pot and place on cutting board. Using two forks, shred chicken into small, bite-size pieces. Then place chicken into a medium size bowl. Cover with barbecue sauce. Typically I use about 1/2 cup of barbecue sauce per 12 ounces of chicken but you can start with a little, mix, and add more if necessary. Stir until chicken is thoroughly coated. Set aside.
4. Time to assemble…
5. Place bun open face on plate. Spoon 1/4 of the barbecue chicken mixture onto the bottom half of the bun. Then top with a bunch (I use about a palmful) of alfalfa sprouts. Place top half of bun on top. Serve!

Nutritional Info