Summer Ground Chicken Sloppy Joes for 4

Instructions:

1. Heat the 14g of olive oil in a large skillet over medium heat. Sauté the diced onion and green pepper until they are translucent and soft, which should take about 5 minutes. Add the minced garlic and cook for an additional 30 seconds Note: Garlic burns fast, so keep it moving.
2. Increase the heat to medium high and add the 450g of ground chicken. Let the meat sit undisturbed for 3 minutes until a golden brown crust forms. This is the most important part for flavor. Break it up with a spatula and cook until no pink remains.
3. Stir in the 16g of tomato paste. Cook for 1 minute until the paste turns a deep brick red Note: This toasting process removes the raw metallic taste.
4. Pour in the 120ml ketchup, 15ml Worcestershire sauce, 15ml apple cider vinegar, 5g brown sugar, 3g smoked paprika, 3g salt, and 1g black pepper. Stir well to combine.
5. Reduce the heat to low and simmer for 5-7 minutes until the sauce thickens into a glossy glaze. You'll know it's ready when the sauce clings to the chicken instead of pooling at the bottom.
6. While the sauce simmers, brush the cut sides of the brioche buns with 14g of melted butter. Toast them in a separate pan or under a broiler until they are golden brown and slightly crisp.
7. Spoon a generous portion of the chicken mixture onto each toasted bun.
8. Top with a slice of sharp cheddar cheese. If you want it extra melty, pop the assembled sandwiches under the broiler for 30 seconds until the cheese is bubbling.