This is one of my most dynamic chicken recipes EVER because I use it as the base for several of the dishes I make. It’s super simple and flavorful, reheats well and stores great for leftovers. We add this to eggs, tortillas, nachos, taco salads, as a protein for a Mexican style rice bowl… There are so many ways, be creative! (This is also the chicken recipe I used for my Chilaquiles in my previous post)
INGREDIENTS I USED
2 lbs chicken breast
2 cans of hatch green chilies
1 can tomatillos (I use Hernandez verde salsa)
1 +1/2 c chicken broth
1 tbsp oregano
1 tbsp garlic powder
2 tbsp chili powder or taco seasoning
1 tsp cumin
*these are the spices I used but you are welcome to add in what you see fit. If you want some heat, add some red pepper!
FOR THOSE TRACKING DIET
This makes 6 serving
Protein: 27 grams
Carbs: 1 gram
Fat: 8 grams
Total Calories: 188
THIS IS HOW I MADE IT
Cook in a crockpot or in the oven on 350 in an oven bag for 4+ hours adding liquid like water or chicken broth as needed. Salt as needed.
The chicken is done cooking when it shreds easily.
Shred and serve with chopped green onions, cilantro, tortilla chips or over brown rice, eggs… I told you this one was dynamic, ENJOY!