Pulled Butter Chicken Sandwich
Perfectly Balance Your Plate
Serve with 1 cup veggies on the side (or in your sandwich!)
1⁄2 can (14 oz/398 ml) coconut milk
1⁄2 can (5.5 oz/156 ml) tomato paste
1 tbsp unsalted butter, melted
1 lb (450 g) boneless, skinless chicken breasts, about 2 breasts
1⁄2 bunch fresh cilantro
1⁄2 cup 2% plain Greek yogurt
1⁄2 tbsp lemon juice
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
4 wholegrain burger buns, toasted
- In Multipurpose or Round Steamer, whisk together seasoning, coconut milk, tomato paste, and butter. The sauce will be thick. Add chicken breasts; press down firmly and flip to coat with some of the sauce. Cover; microwave on high, 9 min, or until cooked through.
- Meanwhile, prepare yogurt sauce. Discard cilantro stems. Coarsely chop leaves; place in a bowl. Stir in yogurt and lemon juice. Taste and season with salt and pepper.
- Once chicken is cooked, let rest 2 min, then uncover. Remove chicken to a cutting board. Using 2 forks, shred chicken. Stir back into sauce (in steamer), including any juices on the cutting board.
- Divide chicken mixture on bottom half of each bun; spread top bun with yogurt sauce, then cover.
Per serving: Calories 450, Fat 19 g (Saturated 12 g, Trans 0.1 g), Cholesterol 95 mg, Sodium 340 mg, Carbohydrate 35 g (Fiber 6 g, Sugars 6 g), Protein 35 g.
For a tasty twist, add Lemon Dilly Dip Mix to the yogurt sauce.
Canned coconut milk has a thick layer on top—make sure to stir well prior to measuring out half the can for the recipe.