# What You'll Need:
→ Pulled Chicken
01 - 4 boneless, skinless chicken breasts (about 1.2 lbs)
02 - 1 cup barbecue sauce
03 - 1/2 cup low-sodium chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and black pepper to taste
→ Slaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and black pepper to taste
→ Assembly
17 - 4 brioche buns
18 - 1 tablespoon butter, optional for toasting
# Directions:
01 - Set oven to 350°F and allow to fully preheat.
02 - Place chicken breasts in baking dish. Drizzle with olive oil, then season with smoked paprika, garlic powder, onion powder, salt, and pepper. Pour chicken broth around chicken. Cover tightly with foil and bake for 25 to 30 minutes until cooked through and tender.
03 - While chicken cooks, combine green cabbage, red cabbage, and grated carrot in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to serve.
04 - Remove chicken from oven and use two forks to shred into bite-sized pieces. Discard excess liquid. Mix shredded chicken thoroughly with barbecue sauce. Return to oven uncovered for 8 to 10 minutes to heat through and enhance flavor.
05 - If desired, butter brioche buns and toast lightly in a skillet over medium heat or under the broiler until golden, approximately 2 to 3 minutes per side.
06 - Divide pulled barbecue chicken evenly among bottom halves of buns. Top generously with coleslaw and place bun tops on each sandwich. Serve immediately.
