Mexican Shredded Chicken
You can create a large batch of Mexican shredded chicken by doubling or tripling the recipe and keep it in the freezer for a quick meal on busy nights.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
- 3 Boneless Skinless Chicken Breasts
- 4 C Water or Chicken Broth
- 1/2 C Cilantro chopped
- 2 TBSP Red Onion Diced
- 1/2 Large Green Pepper Diced
- 2 Roma Tomatoes Diced
- 1/4 C Water
- 1 TBSP Ground Cumin
- 1/2 TSP Red Cayenne Pepper
- 1 TSP Salt
- 1 1/2 TSP Ground Pepper
- 1/2 Lime Juice
- *2 Roasted Poblano Peppers diced (optional)
In a large pot boil chicken breast with water or chicken broth.
In a large bowl place cilantro, red onion, green pepper, tomatoes, water, cumin, cayenne, salt, pepper, lime juice and poblano peppers, mix.
Once the chicken breasts have cooked through place in a Kitchen Aid mixer bowl and shred. If you don't have a Kitchen Aid place in a large bowl and shred with a handheld mixer.
Add in spice mixture to the chicken and stir. Depending on the size of your chicken breast you may need to add a bit more water so the chicken isn't dry.
Place chicken mixture in tacos, over nachos, burritos or a salad.
Calories: 118kcal | Carbohydrates: 4g | Protein: 18g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 54mg | Sodium: 698mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 20.5mg | Calcium: 35mg | Iron: 1.6mg