2 servings

350 gr chicken breast 

SAUCE 

¼ kg peeled ripe plum tomatoes

½ tbsp olive oil

¼ onion, finely chopped

½ minced garlic clove (or to taste)

1 tsp sea salt

pepper to taste

½ tbsp stevia powder or to taste

1½ tbsp vinegar

2 tsp smoked paprika

1/8 tsp cloves

½ tsp cumin

½ tsp red chili pepper in sauce (optional)

1 tbsp coconut aminos

¼ tsp garlic powder

½ tsp mustard powder

2 tbsp liquid smoke or to taste

Place tomatoes, oil, onion and garlic in a saucepan and puree them with an immersion blender. Add salt and pepper. Cook semi covered over low heat for 45 minutes, stirring occasionally. It should be thick.

Now add the rest of the ingredients and stir to combine. Cook over medium heat, when it starts to boil, lower the heat and cook 5 minutes. Set aside.

Preheat the oven to 400º F.

Place chicken in a baking dish greased with olive oil, and pour the barbecue sauce, mixing well. Bake for 40-50 minutes. Remove from oven and serve with the sauce left in the baking dish.

Per serving 180 gr

Cal: 273.9 P: 55.3 F: 9.4 Cb: 9.4