Name: Versatile Mexican Shredded Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tsp chili powder; 1 tsp salt; 1 tbsp olive oil; 2 tsp smoked paprika; 1 lb chicken breasts; 2 tbsp lime juice; 1/2 cup chicken broth; 1 minced chipotle pepper in adobo sauce; 2 tsp ground cumin

Mexican Chicken

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Add some zest to your weekday dinners with this simple yet versatile Mexican Shredded Chicken recipe. Tender, flavorful, and ready in just 30 minutes, this dish can be easily crafted into a variety of meals, including tacos, burritos, or rice bowls.

Gluten Free

Lactose Free

Mediterranean

Paleo

Whole 30

Keto

Low Carb

Seasonings

gram

chili powder

salt

Oils

milliliter

olive oil

smoked paprika

Poultry

chicken breast

Juice

lime juice

Stocks & Broths

chicken broth

Canned Vegetables

chipotle peppers in adobo

ground cumin

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Iron

This succulent Mexican-style shredded chicken comes with the full burst of fresh Mexican flavors. Prepared with just a handful of ingredients, it's an absolutely fuss-free recipe thanks to the magic of the instant pot. Perfect for the nights when you crave for tacos, quesadillas, or burrito bowls but want to minimize the prep work. Just couple this with your toppings of choice and enjoy a delightful Mexican meal.

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Mexican Chicken Recipe

This Mexican Pulled Chicken Recipe is quick and easy to make and can be turned into 7 different dishes! You only need 1 pan and 30 minutes to make this spicy and flavorful Mexican shredded chicken!

Mexican Pulled Chicken Recipe

This versatile chicken recipe is a family favorite and perfect for meal prep!  Shredded chicken is spiced up with Mexican spices and cooked with tomato sauce for a simple and easy dish the entire family will go nuts for keto or not!  The options are endless on how you can use this delcious chicken!

Keto Mexican Shredded Chicken

An easy prep recipe, this perfectly seasoned crockpot Mexican chicken uses either breasts or thighs and gives you the best tender, juicy, shredded chicken.

Perfectly Seasoned Crockpot Mexican Chicken

Mexican Shredded Chicken made quick and easy with only 3 ingredients and an Instant Pot! Tender chicken packed with flavor, perfect for tacos, burrito bowls and quesadillas. When it comes to Taco Tuesday I always get excited but at the same time a little stressed because there can be a lot of prep work  From making guacamole, to shredding cheese, and prepping all the other toppings. In order to save some prep work and have a stress free Taco Tuesday this dump and go shredded chicken is one of my favorite taco fillings!

Mexican Shredded Chicken

This Easy Baked Mexican Chicken is quickly marinated in chili powder, cumin, oregano, and lime juice for a quick and easy weeknight dinner!

Easy Baked Mexican Chicken

Create a delicious Mexican-inspired dish with this easy Instant Pot recipe featuring juicy chicken and flavorful spices.

Instant Pot Mexican Chicken

Versatile Mexican Shredded Chicken

Baking Goods

Meat & Seafood

Beverages

Meal

Produce

https://s3.amazonaws.com/grocery-project/recipe_images/versatile-mexican-shredded-chicken-2712520-3.jpeg

In a small bowl, combine chili powder, ground cumin, smoked paprika, and salt.

Evenly coat the chicken breasts with half of the spice mixture on one side.

Heat olive oil in a large skillet over medium heat. Add the chicken breasts, seasoned side down, to the skillet. Evenly coat the unseasoned side of the chicken with the remaining spice mixture.

Cook the chicken for 3-4 minutes on one side, then flip and cook for another 7-8 minutes or until fully cooked through, with a slightly off-center lid to allow steam to escape. Transfer the chicken to a clean plate.

Using two forks, shred the cooked chicken into bite-sized pieces.

Return the shredded chicken to the skillet, add chicken broth, minced chipotle pepper, and lime juice. Mix everything well.

Bring to a simmer over medium heat, then reduce heat to low, cover with a lid and cook for 5-6 minutes or until the liquid has evaporated completely.

Serve as a filling for tacos, burritos, or over a bowl of fluffy rice with chopped cilantro.

Versatile Mexican Shredded Chicken

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