I serve this yummy chicken over corn tortillas. For 21 Day Fix add a yellow to container count if you do the same!
Total Time: 37 min. Prep Time: 15 min. Cooking Time: 22 min. Yield: 4 servings, about ¾ cup chicken and ¾ cup slaw each
Ingredients: ½ cup apple cider vinegar, divided use 7 tsp. olive oil mayonnaise 2 Tbsp. finely chopped fresh cilantro 1 tsp. raw honey ½ tsp. celery seed 4 cups shredded cabbage 1 tsp. olive oil ½ medium onion, chopped 1 clove garlic, finely chopped 1 chipotle pepper in adobo sauce, chopped 2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce) ½ cup barbeque sauce, no sugar added 3 cups cooked chicken breast, boneless, skinless, shredded
Preparation: 1. Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well. 2. Add cabbage; mix well. Cover and refrigerate for 20 minutes. 3. Heat oil in large skillet over medium high heat. 4. Add onion; cook for 4 to 6 minutes, or until onion is translucent. 5. Add garlic; cook for 1 minute. 6. Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly. 7. Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.
Recipe Source: Beachbody Blog
CONTAINER COUNT:
1 RED - 1 Green - 1/2 Yellow - 2tsp
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