Shredded BBQ Chicken
4 organic chicken breasts
2 tbsp avocado oil
Pink Salt, to taste
Ground Pepper, to taste
1 head bibb/butter lettuce
1/3 cup chopped purple cabbage
1/2 cup fresh cilantro, roughly chopped
1/2 cup shredded carrots
Smashed Rosemary Potatoes
1 bag small potatoes (8-12)
2 tbsp extra virgin olive oil
2 tbsp rosemary
pink salt, to taste
ground pepper, to taste
Preheat the oven to 425º F and preheat grill 15 minutes ahead of time.
Marinate the chicken in the BBQ sauce (about 1/4 cup), olive oil, and salt + pepper.
Microwave the potatoes in a large bowl for 8 minutes.
Lay the potatoes on a baking sheet. Make sure there is enough room in between potatoes so you can smash them. To smash the potatoes, get a large glass, and cover the bottom with parchment paper and secure it with a rubber band. This will keep the potato from sticking to the glass.
Drizzle potatoes with oil and seasoning.
Bake potatoes for 25-30 minutes, flipping at the 20-minute mark.
While the potatoes are baking, grill the chicken.
Shred chicken with forks (or a mixer -- my personal favorite!) Add 1/2 cup additional BBQ sauce and mix with shredded chicken.
In the lettuce wraps add the cabbage, carrots, cilantro, BBQ chicken. Enjoy with the smashed rosemary potatoes. Mmmm!