Low-Carb Shredded Chicken Tacos Recipe
Ingredients
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
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
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.
Now assembled you lettuce tacos: lettuce, sour cream, chicken, pico de gallo, black beans and cheese.
Enjoy!
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
Instructions
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.
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.
Now assembled you lettuce tacos: lettuce, sour cream, chicken, pico de gallo, black beans and cheese.
Enjoy!
