BBQ Pulled Chicken with Jicama and Apple Slaw

BBQ Pulled Chicken with Jicama and Apple Slaw ? Serves 6


36 oz organic chicken thighs ? serving size 6 oz
6 fl oz Mark?s Barbeque Sauce
6 portions Jicama and Apple Slaw
3 Pitas or 6 slices Ezekiel bread

Side Vegetable:

3 cups steamed cauliflower


Make BBQ sauce and pour over organic chicken thighs. Add a small amount of water to keep the BBQ sauce from burning. Cover on 225 degrees for 5 hours. Remove from pan and let cool slightly, when able to handle start to pull meat apart. Place on the plate drizzle 1 ounce of BBQ (Skimming any excess fat off sauce first) over the chicken and top with the slaw.
416 calories, 13g fat, 39g carbohydrate, 35g protein, 5g fiber, 481mg sodium


Jicama & Apple Slaw ? Serves 10 (serving size ½ cup)


1 tbsp chopped fresh cilantro
1 tsp minced jalapeno pepper
¼ tsp sea salt
2 fl oz lime juice
1 fl oz extra virgin olive oil
2 cup julienne Jicama
2 cup julienne Granny Smith apple
½ cup orange segments


Julienne the jicama, mince the jalepeno, add all else and let marinate at least 2 hours.

89 calories, 3g fat, 16g carbohydrate, 1g protein, 4g fiber, 41mg sodium