BBQ Chicken Sandwich with Coleslaw
720 kcal · 55 g protein · 10 minutes · 1 servings
Enjoy a hearty and flavorful BBQ chicken sandwich served on a whole wheat bun, topped with a tangy and creamy coleslaw made from fresh cabbage, carrot, and light mayo. This satisfying meal balances protein, carbs, and fats perfectly for a delicious and nutritious lunch or dinner.
720 kcal
55 g protein
10 minutes
Ingredients
- grilled chicken breast 6 oz
- whole wheat bun 1 piece
- BBQ sauce 2 tbsp
- coleslaw (cabbage, carrot, light mayo) 3/4 cup
Method
-
Prepare the chicken.
If your grilled chicken breast is not yet cooked, grill it first. Preheat a grill or grill pan to medium-high heat. Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes on each side until fully cooked (internal temperature 165°F/74°C). Let it rest for 5 minutes, then slice into thin strips.
Tip: Resting the chicken after grilling helps keep it juicy. -
Toast the bun.
Split the whole wheat bun in half. Lightly toast both halves on a skillet or in a toaster oven until golden brown. This will add a nice crunch and prevent sogginess from the BBQ sauce and coleslaw.
Tip: Watch closely while toasting to avoid burning. -
Assemble the sandwich.
Spread 2 tablespoons of BBQ sauce evenly over the bottom half of the toasted bun. Layer the sliced grilled chicken breast on top of the sauce. Then, spoon 3/4 cup of coleslaw over the chicken. Finally, place the top half of the bun on the coleslaw to complete your sandwich.
Tip: Use a spoon to gently press the coleslaw so it stays in place when eating. -
Serve and enjoy.
Serve your BBQ chicken sandwich immediately while the bun is still warm and the chicken juicy. Pair with a side of fresh veggies or your favorite chips if desired.
Tip: Cut the sandwich in half for easier handling if preferred.
Pro tips
- Use freshly grilled chicken for best flavor and texture.
- Lightly toasting the bun prevents it from becoming soggy from the BBQ sauce and coleslaw.