BBQ-Sauced Chicken Sandwiches with Dilly Coleslaw

Juicy chicken breasts are seared, baked, and drizzled with BBQ sauce, then piled onto garlicky toasted buns. Serve with a creamy dill cucumber-cabbage slaw on the side.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Line a baking sheet with parchment paper. Heat a large non-stick pan over medium-high.

Step 2

Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and BBQ Spice.

Step 3

When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1–2 min per side, until browned. Remove from heat, then transfer chicken to the prepared baking sheet. Bake in the middle of the oven for 10–12 min, until cooked through.

Step 4

Meanwhile, thinly slice cucumber. Using kitchen shears or scissors, snip as much dill as you like into a large bowl. To the bowl, add mayo, vinegar and 1/2 tsp sugar. Season with salt and pepper, then stir to combine. Add cabbage and cucumber, then toss to coat.

Step 5

Halve buns. Add garlic spread to cut sides. Directly on the top rack of the oven, arrange buns, cut-side up. Toast for 3–4 min, until golden. (Tip: Keep an eye on them so they don’t burn!)

Step 6

To a small microwaveable bowl (or small pan), add BBQ sauce. Microwave for 30 sec, until warmed through. (Tip: You can skip this step if you don’t want to warm the BBQ sauce.)

Step 7

Thinly slice chicken. Stack slaw on bottom buns. Top with chicken, then drizzle BBQ sauce over chicken. Close with top buns. Serve any remaining slaw alongside.