BBQ Shredded Chicken

BBQ Shredded Chicken Lunchbox

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar Free, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Legume, Lupin, Mushroom, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast

Friendly To: Diabetic, GAPs, Paleo

Ingredients

  • 950g Organic Chicken Thigh

  • Sea Salt to Taste (more on this in the directions)

  • 800g/28 ounces Diced Tomato

  • 680g/24 ounces Strained Tomato

  • 340g/12 ounces Organic Diced Purple Onion

  • 140g/5 ounces Organic Dark Brown Sugar OR Granulated Sweetener of Choice

  • 2 TBSP Organic Dried Spinach

  • 4 tsp Organic Ground Mustard

  • 3 tsp Sea Salt

  • 3 tsp Organic Ancho Chili

  • 2 tsp Organic Dried Marjoram

  • 2 tsp Organic Garlic Granules

  • 1 tsp Organic Vanilla Extract

  • 1/2 tsp Organic Ground Cumin

  • 5 - 10 drops Liquid Smoke

Directions

  • Start by placing your chicken thigh on a cutting board and salting each side to taste. For this amount of chicken, I use about a total of 2 teaspoons.

  • Next, all the ingredients, except the chicken, into your pressure cooker. Alternative granulated sweeteners include maple sugar, date sugar, and coconut sugar. If you like BBQ sauce with tang, add 1 - 2 Tablespoons of apple cider vinegar or balsamic vinegar as well. Mix the sauce very well.

  • Place the chicken into the pressure cooker and fold into your BBQ sauce. Pressure cook for 30 - 40 minutes, depending on the size of your chicken pieces.

Packing the Lunchbox

This chicken can be served with a range of starches for a fun lunch. Tortillas, rice, pasta, quinoa, chips, potatoes, and crackers are all great starting points.