This recipe can be made in a snap before you go to work in the morning. When you get home, bake some sweet potatoes and toss together a salad—you’ll have a beautiful, nourishing meal. I like to scoop the shredded barbecued chicken into a baked sweet potato for serving. It is also delicious served with homemade gluten-free hamburger buns!
Ingredients
3 pounds
boneless chicken breasts
1 small
onions
cut into halfmoons
7 ounces
tomato paste
1 cups
water
2 tablespoons
maple syrup
(or raw honey)
2 tablespoons
raw apple cider vinegar
2 teaspoons
blackstrap molasses
3 cloves
garlic
crushed
1 tablespoons
smoked paprika
½ teaspoons
chipotle chili powder
1½ teaspoons
sea salt