16 Jan Instapot Pulled BBQ Chicken Sandwiches with Avocado Slaw

If you follow me on Instagram you know that yesterday I had the day off because MLK jr. (enter inspiring quote here). When you work for the government you live for federal holidays, I can recite all the federal holidays and give you a countdown to each one. Next up we have good ole’ GW’s bday on February 19th…34 days to go. March and April have no federal holidays, they really have nothing to offer, it’s still cold and Christmas is behind us, there’s no pumpkin spice lattes on the horizon and bikinis are out at target but we’re all still pasty white. Prime vacation time if you ask me.

Back to my day off. I was LIVING. Ok so I actually just sat on my sofa and drank coffee with my dog, meet up with a girlfriend, cooked delicious food, and got my nails done but I felt so inspired with tons of ideas for this blog and my business. It was a solid 24 hours of feeding my passion and starving everything else and it felt SO GOOD. Except myself, I definitely didn’t starve myself. I made a delicious matcha smoothie bowl with french toast sticks on the side for breakfast…that I shared with my dog. I’m really against giving him food at the table but I was dipping my French toast sticks in this PB sauce and he just kept giving me these adorable puppy dog eyes. I understand his obsession with peanut butter so I had to sneak him a bite.

THEN I busted out these delicious sandwiches for dinner. The best part is…wait, can there be 2 best parts? because they are 1.healthy and 2. so quick and easy to make.

I busted out the Instapot to make the pulled chicken but you could easily do it in the slow cooker or just boil the chicken breasts for some quick shredded chicken.

Ingredients

2 lbs chicken breasts

1/4. cup low sugar BBQ sauce (I love this one )

1 medium onion

4 whole wheat hamburger rolls

4 slices low fat cheddar

1 cup chicken broth

1 tsp. smoked paprika

2 tsp. chili powder

Avocado Slaw

1 cup broccoli slaw

1 medium avocado

1 clove garlic

1/2 tablespoon avocado oil

3 tablespoons light mayo

salt and pepper to taste

1.Instructions

1. Place chicken, broth, chopped onion and spices in Instapot. Cook on high pressure for 12 minutes. Once finished allow natural release for 10 minutes and then remove lid and shred chicken with two forks. Portion into 4 oz servings and mix 2 tablespoons BBQ sauce with each 4 oz serving.
2. To Make slaw dressing combine, avocado, garlic, oil, and light mayo in food processor. Blend until smooth and creamy. Add salt and pepper taste.
3. Mix dressing in with broccoli slaw and set aside.
4. Place 1 slice cheese on each roll and toast in oven until cheese has melted.
5. Assemble sandwiches with 4oz. chicken mixture and 1/4 cup slaw

Full disclosure if my husband was gone I’d probably eat these all week…