Low-Carb Shredded Chicken Tacos

I have a slight obsession with Chicken Tacos, or as I lovingly refer to them – Tikken Chakos. I could eat them every single day and I’d probably never get sick of it.
Using lettuce leaves instead of flour tortillas, though, not only makes it a completely healthy meal, but still a flavor-packed “taco”.

  • 1 tsp • cumin
  • 1/2 tsp • coriander
  • 1/4 tsp • cayenne
  • 12 • artisan romaine lettuce leafs [or any lettuce that has a small "cup" form]
  • 2 • boneless/skinless chicken breasts [butterflied]
  • 2 cups • chicken broth [enough to cover the chicken]
  • 2 tbsp • lime juice
  • 2 tsp • chili powder
  • 2 tsp • salt
  • to taste • fresh pico de gallo
  • to taste • shredded cheese of choice
  • to taste • sour cream
  • to taste/optional • black beans

Low-Carb Shredded Chicken Tacos

  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.
  3. ...
  4. ..........
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