Pulled Chicken Sandwich... Yum.

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Okay, so this sandwich I was a little nervous about making because I was making my own barbecue sauce. Also, my fiance would be coming down for dinner, and this would be his first experience of my clean-cooking! I was more than pleasantly surprised with the results of this sandwich.. I must warn, make the barbecue sauce ahead of time, as it does take 2 hours for it to complete! Just serve this sandwich up with some steamed veggies!!! This meal is delicious and filling without giving you the feeling that it's weighing you down. Enjoy!

BARBECUE SAUCE- Clean style!

(as from the Clean Eating Club)

2 TBS canola oil

1 small white onion, diced

3 garlic cloves, chopped

1 can (6oz) tomato paste (go for organic)

2 tsp ground mustard

1 can (28oz) tomato sauce (again organic)

1/4 cup dark agave nectar (the recipe calls for unsulfured molasses, but allows this as a substitute)

2 TBS Worcestershire sauce

3 TBS white vinegar

1 1/2 tsp ground pepper

In a large saucepan, heat canola oil over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute. Bring the mixture to a simmer, reduce heat to low, and cover partially. Stirring occasionally, simmer for 2 hours. If the sauce becomes too thick, you can thin it out with vinegar. Let cool before serving.

-A great benefit to this is that, now, you have a good amount of barbecue sauce to last you a while.... and it's clean!

PULLED CHICKEN SANDWICH

(adapted from Clean Eating Club)

1 TBS olive oil

1 medium onion, cut into 1/4 inch thick slices

1/2 cup chopped green or red sweet pepper

3/4 cup barbecue sauce (the recipe calls for this, but add as much, or as little, as you'd like... my fiance was down for dinner, which mean about 1 1/2 cups!)

1 package of chicken tenders (I recommend purchasing grass-fed chicken)

6 whole grain buns

Fill a skillet with water and bring it to a boil, then put the chicken tenders in to poach. Poach for about 5 minutes and remove the chicken from the water. Then with a fork, 'pull' the chicken apart.... the chicken may be 66% finished, that is okay, it's going to be going back on the skillet (the original recipe calls for rotisserie chicken, but this is what I had so I improvised!)

Heat the olive oil in a large skillet over medium heat. Add onion and peppers and cook until soft (5 minutes). Add chicken and barbecue sauce and gently mix together. Simmer until heated through. Spoon mixture onto buns and serve! Delicious!!