Keto Jen's Barbecue Pulled Loaded Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs Trimmed Boneless Skinless Chicken Breast0.5 cup, chopped Scallions, raw0.5 cup, sliced Jalapeno Peppers8.0 oz Cheese, Cabot Private Stock Vermont Cheddar3.0 serving G hughes sugar free barbecue sauce3.0 serving Ranch Dressing. 2 Tbsp1 c tbsp Apple Cider Vinegar, Bragg's Organic1.0 tsp swerve(optional)1/4 c pork Barrell barbecue rub3.0 tsp Granulated garlic1.0 tbsp Parsley, dried1.0 tsp Salt1.0 tsp Pepper, black0.25 tsp Cayenne Pepper (Ground)4.0 tbsp liquid smoke8 slices Organic Uncured Sunday, cooked and chopped1 tbsp avocado oil
Mix together the Apple Cider Vinegar, herbs, spices, swerve* and liquid smoke and pour over the trimmed chicken breast and marinate at least 2 hours.
Cook and chop the bacon, chop scallions and jalapenos and shred the cheese. I would suggest making your own Ranch dressing with Aldi brand packaged ranch dressing, full fat mayo and 1/2 and 1/2 for best results. Refrigerate until chicken is ready.
Preheat the oven to 400
In an insta pot, add the chicken, 1/4 c water and marinade and cook on the high pressure cooker setting for 25 minutes. Release the steam and shred the chicken.
Add chicken and 1/2 cup of liquid from the instapot to a 9 x 13 baking dish and top with scallions, jalapenos and bacon. Cover with foil and bake for 8 minutes. Remove from oven and smother with cheese and drizzle barbecue sauce and return to the oven uncovered for 5-7 minutes.
Remove from oven and drizzle with Ranch and enjoy.
Serving Size: Makes approximately 8 5 oz servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user KETO-JENDOTCOM.
Serving Size: Makes approximately 8 5 oz servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user KETO-JENDOTCOM.
Nutritional Info Amount Per Serving
- Calories: 319.2
- Total Fat: 19.3 g
- Cholesterol: 103.8 mg
- Sodium: 1,755.1 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.4 g
- Protein: 31.6 g
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