SHREDDED CHICKEN TACOS & HOMEMADE PICO DE GALLO

4 Servings

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Nutrition

Per 2 Tacos:

410 Calories

45g Protein

Ingredients

Pico De Gallo:

2 large tomatoes diced

1/2 white onion diced

1/2 green bell pepper seeded and diced - REPLACE with jalapeño for spice

2 limes squeezed

3/4 tsp salt

1/4 cup cilantro chopped

Chicken:

1.25 lb chicken breast

Salt to taste

Pepper to taste

Water or Chicken Broth - enough to cover chicken in pot

1 tsp cumin

1 tsp chili powder

1 tsp garlic minced

16 oz jar of salsa of choice

The Rest:

8 tortillas

Guacamole

Preparation

1. Rinse and cut vegetables accordingly. Add white onion, green bell pepper, lime juice and salt to a bowl. Mix well and marinate for about 10 minutes. Once lime juice has set, add tomatoes and cilantro to the same bowl and mix well. Set to the side

2. Add chicken breast to pot and season with salt and pepper on both sides (try not to overlap them). Add enough chicken broth and/or water to pot to fully cover chicken breasts. Set to high heat until chicken broth and/or water begins to boil. Once boiling, reduce to simmer and cover until chicken has fully cooked (about 15 minutes)

3. Once chicken is fully cooked, remove from heat and set on cutting board to the side. Discard chicken broth and/or water the chicken was boiled in. Shred chicken breast using two forks. Once fully shredded, return chicken to the same pot. Add cumin, chili powder, minced garlic and salsa. Mix well

4. Prepare your tacos filling tortillas with chicken, pico de gallo, guacamole and cilantro