Carolina Gold BBQ Chicken Sandwich Plate

Chicken on a whole grain roll with lettuce, tomato, onion, pickles & Carolina Gold BBQ sauce served with wedges & grapes

Prep Time: 15 to 20 minutes|Cook time: 40 to 50 minutes|Yield: 4 plates; 1 sandwich, 1/4 cup grapes, and 3 ounces potato wedges

Blanch wedges in boiling water for 5 to 8 minutes or until cooked 3/4th of the way. Cool quickly.
Spray potatoes with cooking spray. Lightly toss potatoes with Italian blend seasoning.
Coat a sheet tray with cooking spray. Spread potatoes in a single layer, making sure not to overcrowd them.
Bake in a preheated 450-degree Fahrenheit oven for 10 to 15 minutes or until light golden brown.
Toss cooked wedges with lemon zest and chopped parsley. Divided into four servings. Serve warm.

Coat chicken with cooking oil spray. Evenly rub with BBQ seasoning. Place seasoned chicken on a hot grill or sauté pan. Cook until well-marked on both sides. Transfer to a 6-inch deep oven-proof pan. Pour in the stock and cover with foil. Braise in a preheated 400-degree Fahrenheit oven for 25 to 30 minutes or until cooked. Remove from heat and cool slightly until you can handle the chicken with gloved hands.
Once cooled, remove the chicken from braising liquid and reserve.
Hand-pull the chicken and place it into a pan. Combine BBQ sauce with braising liquid (3/4 of braising liquid for each 1 cup of BBQ sauce) and add to pulled chicken. Stir to coat evenly with sauce. Bring to a simmer until heated through and the sauce is reduced. Remove from heat, and serve warm.
In order, place the following ingredients on the heel of a toasted bun:
- 3 pickle chips
- 1 leaf lettuce
- 1 slice of tomato
- 1 slice of onion
- 1/2 cup Carolina shredded chicken
Place the crown of the roll on the sandwich to close. Enjoy immediately with 1/4 cup of grapes and 1 portion of potato wedges on the side.

Nutrition Facts: Calories: 410, Carbs: 65g, Protein: 28g, Fat: 7g, Sat. Fat: 2g, Cholesterol: 70mg, Sodium: 660mg, Fiber: 7g