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Tangy Rhubarb BBQ Pulled Chicken Delight

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups diced rhubarb
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, finely chopped
• 2 tablespoons olive oil

Directions

Preheat oven to 350°F (175°C).
In a large oven-safe skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the diced rhubarb, BBQ sauce, apple cider vinegar, honey, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Stir to combine and bring to a simmer.
Place the chicken breasts in the skillet, spooning some of the sauce over them. Cover the skillet with a lid or aluminum foil.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the skillet and shred it using two forks.
Return the shredded chicken to the skillet and stir to coat with the rhubarb BBQ sauce.
Serve the pulled chicken on buns, over rice, or with a side of coleslaw.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings