Pulled BBQ Chicken Bowl

This recipe can be on the table in under 10 minutes if you have the chicken precooked from making chicken stock. I love the simplicity of making bowls and how everyone in the family can sort of make their own with what they want. They are so easy, and its a great way to use up all the leftovers. I made these after cooking a whole chicken for some chicken stock - then shredded the meat and added BBQ Sauce. Going on this no sugar adventure, has really taught me to be more creative and useful with what we have in the house. I am slowly getting better at looking in the cabinets, seeing what we have, and piecing something together. I am also a lot braver with sauces and flavors. Once that sweet taste is gone, you have to replace it with something!

So for the base, I used a whole chicken that I was using to make chicken stock. I removed the meat, and used half of it for my probiotic chicken salad, and the other bit for these BBQ Bowls. Then I saw we had some purple and green shredded cabbage, so I made my 5 minute coleslaw recipe, topped with some jalapeno (seeds removed for the little ones), and my husband had it over a bowl of rice, while I enjoyed it as is!

For the sauces we used:

Primally Pure BBQ Sauce - For the shredded chicken we used this to taste, I would say about 1.5 cups per 3 cups of chicken

Primally Pure Avo Mayo - Mixed with some lemon and Apple Cider Vinegar you get an super healthy, and delicious coleslaw!

Pulled BBQ Chicken Bowls

These bowls are super easy, quick, and customizable for the whole family. Who needs sugar anyway when you have a crunchy slaw, tangy BBQ, and a little bit of spice!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Ingredients  

• 3 cups of shredded chicken

• 1 cup of Primally Pure BBQ Sauce + more to taste

• 1/2 Bag of Red and Green Cabbage Blend

• 1/2 cup Avocado Mayo

• 1 tablespoon of Apple Cider Vinegar

• 3 teaspoons of fresh squeezed lemon

• optional - cooked rice

• optional - 1 jalapeno, sliced

Instructions:

1. Mix BBQ sauce with shredded chicken, and mix until fully covered,

2. In a separate bowl mix cabbage, avocado mayo, lemon, and apple cider vinegar, Let sit for about 10 minutes for the flavors to really meld together.

3. Slice jalapeno, and removed the seeds if you don’t want it to be spicy.

4. Fill your bowl with rice, is using, top with shredded chicken mixture, shredded cabbage blend, and sliced jalapenos.