Served on whole wheat mini-buns, these little sandwiches are filling but low fat. The best thing about this recipe is that it teaches you to make a healthy BBQ sauce and mayo substitute you'll want to use year round.
Prep Time: 1 hour, not including marinade time
Calories: 130 per slider
For the chicken:
12 whole wheat slider buns
2 chicken breasts
4 cups water
1 chicken or vegetable bouillon cube
1 tablespoon garlic powder
Pinch of salt
Instructions: Boil two chicken breasts (in vegetable or chicken stock) on medium heat for about 20 minutes or until tender. Add the garlic powder and salt. Once meat is tenderized, let chicken cool and shred it a fork. Submerge the shredded chicken in a Ziplock bag filled with your homemade BBQ sauce (see below) and marinate for at least 5 hours.
For the BBQ Sauce:
2 cups all-natural ketchup
¼ cup honey
½ cup apple cider
½ cup vinegar
4 tablespoons all-natural granulated sugar
2 tablespoons Dijon-style mustard
1 tablespoon soy sauce
1 teaspoon chipotle powder
A pinch of coarse salt and grind of fresh pepper
Instructions: Mix all the ingredients in a large bowl with one cup water; then transfer to a sauce pan over high heat. Bring to a boil and let simmer for up to 2 hours. This recipe makes enough BBQ sauce to use on lots of different sides and sandwich toppings, so have some airtight containers set aside to jar it up!
For the Greek Yogurt "Mayo":
1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper
Place these ingredients in a food processor or blender, and blend on the high setting, or until you get the desired consistency.