Spicy barbacoa chicken sliders with cabbage-apple slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy barbacoa chicken sliders with cabbage-apple slaw

Spicy barbacoa chicken sliders with cabbage-apple slaw

Soy-Free, Spicy, <600 Calories, Protein Plus

2 Servings, 510 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken breast strips
  • 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 slaw dressing base (onion - red wine vinegar - garlic)
  • 3 ounces organic shredded Savoy or other cabbage
  • 4 slider buns
Chef's Tip
If you prefer a milder version of these sliders, in Step 1, mix the barbacoa glaze with the cooked chicken 1 tablespoon at a time, to taste, or just serve all the glaze on the side. If making this dish for four people, cook the chicken in two batches, adding more oil to the pan between batches if needed.

Nutrition per serving

Calories 510, Total Fat 16g (21% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 770mg (33% DV), Total Carb. 54g (20% DV), Fiber 6g (21% DV), Total Sugars 15g (Incl. 4g Added Sugars, 8% DV), Protein 36g
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
  • 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 the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a medium bowl. Toss the chicken with up to half the barbacoa glaze (see Chef’s Tip). Season to taste with salt and pepper. Do not clean the pan.
While the chicken cooks, 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 slaw dressing 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

In the same pan used for the chicken, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.
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

Transfer the sliders to individual plates. Serve the remaining barbacoa glaze and any remaining cabbage-apple slaw on the side.
Kids Can!
  • Time the chicken.
  • Measure the oil for the slaw dressing.
  • Stir the dressing.
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