MEXICAN SHREDDED CHICKEN

We are going to show you how you can take ONE recipe and add a little spin on it to make 2 different meals. This is perfect for those of you that don’t enjoy eating the same thing every day. If you don’t want to over complicate things – pick either the sweet potato or rice variation and stick with that for your meals. Start to figure out what works for YOU with meal prepping/planning!

Ingredients

  • 2 lbs/900 grams. Boneless, skinless chicken breast

  • 3-4 medium/258-344 grams Bell peppers – your choice!

  • 1 medium/74 grams White Onion

  • 1 can stewed tomatoes

  • 3 medium/600 grams sweet potatoes

  • 1 cup/300 grams uncooked rice

  • Taco Seasoning (see spice list below)

  • 3-4 medium/600-800 grams Avocado

  • Cilantro

  • 1-2 Limes

  • jalapeño (if you aren’t into spicy foods skip this!)

  • Salsa

*Please Note – if you don’t want to split the recipe, just make more rice or potatoes!

TACO SEASONING INGREDIENTS

  • 1 tablespoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon black pepper

  • 1 teaspoon sea salt

TACO SEASONING INSTRUCTIONS

  1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Store in an airtight container.

CHIPOTLE RICE INGREDIENTS

  • 1/2 Lime

  • Handful Of Cilantro

  • 1 tsp/5 grams coconut oil

  • Combine rice, coconut oil, cilantro and lime in a bowl AND MIX THROUGHLY

RECIPE INSTRUCTIONS

  1. Combine chicken, canned tomatoes, bell pepper onions and taco seasoning in the crockpot. Cook on low for 6-7 hours or high for 3-4 hours.

  2. Meanwhile cook your sweet potatoes - reheat your oven to 400 degrees. Prick sweet potatoes all over with a fork and wrap in tin foil. Cook for roughly 40 minutes. If you are meal prepping leave them slightly under done so when you re-heat they aren't falling apart.

  3. About halfway through the chicken cooking, pull out and shred with two forks. Place the shredded chicken back in with the veggies and juices to cook for the remainder of the time.

INSTANT POT INSTRUCTIONS

  1. Cook your sweet potatoes: Prick sweet potatoes all over with a fork. Place steaming trivet in bottom of Instant Pot pot then pour 1 1/2 cups water in pot. Place sweet potatoes on trivet then secure lid and cook on Manual, high pressure for 16 minutes. Quick release pressure and remove sweet potatoes from trivet. Set aside. Discard steaming water and rinse cooking pot, making sure outside is very dry. You can also bake your sweet potatoes in the oven while you cook the chicken in the Instant Pot to save time, if you like

  2. Make your shredded chicken: combine chicken breasts, taco seasoning,veggies and can of tomatoes  (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed.

  3. To serve sweet potato version: with a knife, make a slit down the top of each sweet potato and press sweet potatoes ends toward center to push open. Top with shredded chicken, veggies, salsa, jalapeño, cilantro and avocado.

  4. To serve Chipotle bowl version: Add the chipotle rice, and lettuce to a bowl. Top with shredded chicken, veggies, salsa, jalapeño, cilantro and avocado.

TEMPLATE BREAKDOWN

So the cool thing about this recipe is you can totally customize it to work for your template. If you need more veggies, you can simply increase the veggie volume!  If a FULL sweet potato is too many carbs, eat half.

24  Servings  Protein
10  Servings Carb
8  Servings Veggie (you can also add in some mixed greens)
0 Servings Fat (You can top with avocado)

Nutrition, Chicken, Dinner, Entree, Lunch, Mexican, ProteinMIranda Alcaraz