Categories: Chicken, Cooking Light, Hot Sandwich, Main Dish

Ingredients

• Chicken:
• 1/4 cup light brown sugar
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 lb boneless skinless chicken breast
• 2 teaspoons olive oil
• 1 cup thinly sliced onion
• 1 cup fat-free low-sodium chicken broth
• 1 tablespoon balsamic vinegar
• Cucumbers:
• 1/4 cup cider vinegar
• 2 tablespoons light brown sugar
• 1/4 teaspoon salt
• 1 cucumber, peeled and sliced
• Remaining ingredient:
• 4 hamburger buns

Directions

1. To make the chicken: combine the first 6 ingredients; rub surface of chicken with brown sugar mixture.

2. Heat oil in a large nonstick skillet over med-high heat.

3. Add in chicken; cook 2 minutes on each side; remove chicken from skillet and set aside.

4. Add onion to skillet; stir/saute 2 minutes or until tender.

5. Return chicken to pan; add in broth.

6. Bring to a boil, cover, lower heat, and simmer 30 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks.

7. Return chicken to pan; bring to a boil, lower heat, and simmer uncovered for 15 minutes or until liquid evaporates.

8. Stir in balsamic vinegar.

9. To make the cucumbers: combine cider vinegar and the next 3 ingredients in a large zip-lock plastic bag; seal and marinate in the refrigerator for 10 minutes.

10. Remove cucumbers from bag; discard marinade.

11. Spoon 1 cup chicken mixture onto bottom half of each bun.

12. Top each with 1/4 cup cucumber mixture and top half of bun.

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