Low-Carb Shredded Chicken Tacos

  • 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
  1. 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.
  2. 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.
For more instruction, you can go here https://www.livingchirpy.com

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