Labor Day Weekend Menu
With another holiday weekend approaching, we wanted to help you out with a delicious and nutritious BBQ menu to serve to your family and friends. This meal is loaded with protein from the shredded chicken, a good dose of vitamin k and c from gut friendly cabbage slaw, and some flavonoid antioxidants from the delicious roasted red potatoes. For a fun addition, bake up a pack of Capello’s biscuits to make mini bbq chicken sandwiches! Happy cooking friends!
Instant Pot BBQ Chicken
Quick? Check! Protein packed? Check! Delicious? Check! I love how hands off this Instant Pot BBQ Chicken recipe is. I can throw all the ingredients into an Instant Pot, and it’s literally ready in minutes. The perfect entree for busy people!
Ingredients
- 1 lb chicken breasts
- 2 lb chicken thighs
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt (We love TDW Mineral Salt!)
- 2 cloves garlic chopped
- 1/2 onion grated
- 1.5 cup Primal Kitchen BBQ Sauce
- 1 cup chicken broth
- 2 tbsp coconut aminos
- 2 tbsp honey
Instructions
- Place your chicken breasts and thighs in a large mixing bowl and toss with onion powder, garlic powder, paprika and salt. Make sure the seasoning is evenly coated all around.
- To your Instant Pot, add in the chicken broth, 3 cloves of garlic, coconut aminos, honey and directly grate the onion into the broth. Lay the chicken pieces down in an even layer. Pour the BBQ sauce on top and spread around.
- Close and seal your lid. Set the manual timer for 15 minutes. Once completed, manually release the pressure until the air is gone. Open the lid and using tongs, shred the chicken. Enjoy!!
Notes
Crockpot instructions:
Prep the chicken the exact same way as above. Cook low for 6 to 8 hours or on high for 4. Shred the chicken with two forks or stir around with metal tongs.
Prep the chicken the exact same way as above. Cook low for 6 to 8 hours or on high for 4. Shred the chicken with two forks or stir around with metal tongs.
Crunchy Cucumber & Cabbage Slaw
This Crunchy Cucumber & Cabbage Slaw is simple, but it packs so much flavor. You probably already have the ingredients on hand! It offers so much crunch and has become a go-to easy side to make.
Ingredients
- 1/2 head Napa cabbage thinly sliced
- 1 carrot peeled and grated
- 1 seedless cucumber cut in half lengthwise, then into thin half-moons
- 1/ bunch green onions chopped
Dressing:
- juice of 2 limes
- 3 tbsp champagne vinegar
- 2 tbsp honey
- 1 tsp salt (We love TDW Mineral Salt!)
- 1/4 tsp fresh cracked pepper
Instructions
- Combine all of the ingredients for the slaw into a large bowl.
- Make the dressing and whisk to incorporate all of the honey until smooth.
- Pour the dressing over the slaw and toss with a pair of tongs. Serve immediately.
Notes
*If you’re prepping ahead, don’t combine the dressing and slaw until you’re ready to serve. Tightly cover and store each in the refrigerator until ready to use.
Roasted Potato Salad
This is a next-level potato salad! Seriously every other recipe will pale into comparison after you try this one. Every single bite is loaded with flavor and good-for-you ingredients!
Ingredients
- 2 lb small red potatoes cut in half
- 2 tbsp avocado oil
- 1 tsp salt (We love TDW Mineral Salt!)
- 1 tsp garlic powder
- 1 tsp dry rosemary
- fresh cracked pepper
- 1 pkg Applegate organic bacon cooked and crumbled
- 5 green onions thinly sliced
- 3 tbsp homemade mayo (Find the recipe here!)
- 2 tbsp dijon mustard
Instructions
- Preheat your oven to 425 degrees. Line a sheet pan with parchment paper and spray with a little avocado or olive oil spray.
- Toss your cut potatoes with olive oil, salt, garlic powder, rosemary and fresh cracked pepper. Lay the potatoes flesh side down. Roast in the oven for about 45 minutes until the potatoes are fork tender and have a golden brown skin.
- Remove the potatoes from the oven and let cool for about 10 minutes.
- Toss the warm potatoes with sliced green onions, crumbled bacon, homemade mayo and dijon. Taste and adjust seasoning if needed. Enjoy!!
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