Chicken and Cheese Sliders |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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How they fight fat Chicken and cheddar both pitch in. The protein in poultry helps burn fat, and cheese has two slenderizing perks: Calcium breaks down fat, as linoleic acids stoke metabolism. Ingredients:
vegetable oil cooking spray |
1 green bell pepper, chopped |
1/2 medium red onion, chopped |
2 cloves garlic, chopped |
1 bone-in skinless chicken breast (about 6 ounces) |
1/2 cup store-bought barbecue sauce |
1/4 can (7 ounces) chipotle peppers in adobo sauce |
8 small whole-wheat buns (such as pepperidge farm wheat sliders) |
1/2 cup grated aged cheddar |
8 cherry tomatoes, sliced |
2 cups sprouts (such as arugula or broccoli) |
Directions:
1. Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.
2. Per serving (2 sliders): 374 calories, 8 g fat, 52 g carbohydrates, 8 g fiber, 27 g protein Nutritional analysis provided by Self
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