In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Spicy barbacoa chicken sliders with cabbage-apple slaw
Soy-Free, Spicy, Protein Plus
2 Servings, 610 Calories/Serving
20 Minutes
Our spicy chipotle barbacoa glaze heats up these one-pan chicken sliders, while our cooling cabbage-apple slaw comes together in a flash.
In your bag
- Protein options:
- 10 ounces pulled cooked chicken breast
- 10 ounces braised pork shoulder
- Sunbasket spicy chipotle barbacoa glaze (tomato paste - Dijon mustard - chipotle chiles in gluten-free adobo - maple syrup - apple cider vinegar - kosher salt - cinnamon)
- 1 organic Fuji or other apple
- 4 or 5 sprigs organic fresh cilantro
- 1 organic jalapeño or other fresh chile (optional)
- Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
- 4 ounces organic shredded Savoy or other cabbage
- 4 slider buns
Nutrition per serving
Calories 610, Total Fat 20g (26% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 1030mg (45% DV), Total Carb. 58g (21% DV), Fiber 5g (18% DV), Total Sugars 22g (Incl. 11g Added Sugars, 22% DV), Protein 50g
Contains:
Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Heat your protein
- Set aside half the barbacoa glaze for serving.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein and cook, stirring once or twice, until the meat begins to crisp around the edges, 2 to 3 minutes. Transfer to a medium bowl. Toss your protein with up to half the barbacoa glaze. Season to taste with salt and pepper. Do not clean the pan.
While your protein heats, prepare the cabbage-apple slaw.
2
Make the cabbage-apple slaw
- Core and cut the apple into matchsticks.
- Coarsely chop the cilantro.
- If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño crosswise. Wash your hands after handling.
In a medium bowl, stir together the honey-lime vinaigrette base and 1 tablespoon [2 TBL] oil. Add the cabbage, apple, cilantro, and as much jalapeño as you like and toss to combine. Season to taste with salt and pepper.
3
Toast the buns; assemble the sliders
Place the bun bottoms, cut sides up, on a work surface. Top with the chicken and cabbage-apple slaw. Close with the bun tops.
Serve
Kids Can!
- Time the protein.
- Measure the oil for the slaw dressing.
- Stir the dressing.