Shredded Chicken Tacos

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 ½ pounds chicken breasts (skinless boneless)

2 teaspoons vegetable oil

½ yellow onion (minced)

2 cloves garlic (minced)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon salt

½ cup salsa

Directions

Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.

Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.

In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).

Add the garlic, and sauté for 30 seconds. Add cumin, oregano, chili powder, and salt. Cook for 1 more minute.

Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.

Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.

Serve in warmed up tortillas or taco shells with your favorite toppings.

Nutrition

• Calories: 144 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 693 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 25 g