Sheet Pan Barbecue Chicken Tacos

• 1 Pound - boneless, skinless chicken breasts
• 3 Tablespoon - extra virgin olive oil
• ½ teaspoon - salt
• ¼ teaspoon - black pepper
• ½ cup - barbecue sauce
• 2 Cup - green cabbage
• ½ cup - parsley
• 2 Tbsps - extra virgin olive oil
• 1 Tablespoon - rice vinegar
• ¼ teaspoon - salt
• 1 pinch - black pepper
• 8  - flour tortillas
• ½ Cup - shredded sharp cheddar cheese

Instructions

1. Preheat the oven to 350°F.
2. Place the chicken breasts in a large mixing bowl and massage with the olive oil, salt and pepper. Line a sheet pan with parchment paper and lay chicken breasts on center of sheet.
3. Bake the chicken on middle rack of oven until it has reached an internal temperature of 165°F, about 35 minutes.
4. Check to see that chicken is done. Remove from oven or add time as needed.
5. Place the chicken on a cutting board and shred the meat into bite-sized pieces with two forks. Shred by holding one fork still and using the other to pull the shreds apart.
6. Mix the shredded chicken and the barbecue sauce in a large mixing bowl and set aside.
7. Toss together the cabbage, parsley, oil, vinegar, salt, and pepper in a medium mixing bowl.
8. Assemble each taco by layering chicken, cheese and slaw inside of a tortilla and serve warm.