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Versatile Mexican Shredded Chicken

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.
1
30 min
TOTAL TIME
254
CALORIES
$0.97
PER SERVING
Versatile Mexican Shredded Chicken
Ingredients
9 INGREDIENTS
4 SERVINGS
Chipotle Peppers In Adobo
1 whole chipotle peppers in adobo
minced
Chili Powder
2 tsp chili powder
Smoked Paprika
2 tsp smoked paprika
Salt
1 tsp salt
Olive Oil
1 tbsp olive oil
Chicken Breasts
1 lb chicken breasts
Chicken Broth
1/2 cup chicken broth
Lime Juice
2 tbsp lime juice
Ground Cumin
2 tsp ground cumin
Directions
8 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
1
In a small bowl, combine chili powder, ground cumin, smoked paprika, and salt.
2
Evenly coat the chicken breasts with half of the spice mixture on one side.
3
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.
4
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.
5
Using two forks, shred the cooked chicken into bite-sized pieces.
6
Return the shredded chicken to the skillet, add chicken broth, minced chipotle pepper, and lime juice. Mix everything well.
7
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.
8
Serve as a filling for tacos, burritos, or over a bowl of fluffy rice with chopped cilantro.
Health Info
Macros
2g
CARBS
14g
FAT
25g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
KETO
LOW CARB