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I have a slight obsession with Chicken Tacos, or as I lovingly refer to them – Tikken Chakos. I could eat them every single day and I’d probably never get sick of it.
Using lettuce leaves instead of flour tortillas, though, not only makes it a completely healthy meal, but still a flavor-packed “taco”.
In my opinion, the only way to have chicken tacos is shredded, and when you boil chicken in a super flavorful broth, it really does make all the difference. Not only does this make for incredibly easy cooking, but the flavor is just top notch.
Using just a little chicken broth and a perfect combination of spices, I totally wouldn’t mind eating the shredded chicken and broth as a shredded chicken soup – it’s that delicious!
Easy Shredded Chicken Taco Recipe:
Prep Time 10 mins
Cook Time 10 mins
Pico De Gallo - http://allrecipes.com/recipe/203800/pico-de-gallo/
Author: Shay
Ingredients
2 • boneless/skinless chicken breasts [butterflied]
2 cups • chicken broth [enough to cover the chicken]
2 tsp • chili powder
2 tsp • salt
1 tsp • cumin
1/2 tsp • coriander
1/4 tsp • cayenne
2 tbsp • lime juice
12 • artisan romaine lettuce leafs [or any lettuce that has a small "cup" form]
to taste • sour cream
to taste • fresh pico de gallo
to taste/optional • black beans
to taste • shredded cheese of choice
Instructions
- Add the chicken, chicken broth, lime juice, salt and spices to a small/medium sauce pan. Be sure that the liquid covers the chicken. Bring to a boil and then simmer for approximately 10 minutes.
- Shred the chicken with 2 forks. I like to add it back to the liquid so it can absorbs some of the broth throughout all the shreds.
- Read full recipes here >> livingchirpy.com/2016/low-carb-shredded-chicken-tacos