1-Pan Mexican Shredded Chicken
Ingredients
The chicken
-
½
tsp
sea salt, divided
-
1
tsp
ground cumin, divided
-
1
tsp
smoked paprika, divided
-
1
tsp
chili powder, divided
-
1
Tbsp
avocado oil
-
2
(~8 ounce)
chicken breasts, boneless skinless
-
1
chipotle pepper
in adobo sauce
-
¼
cup
vegetable or chicken broth
-
2
Tbsp
lime juice
For serving (optional)
-
to taste
fresh cilantro
-
to taste
white rice
Instructions
- Heat a large skillet over medium-high heat.
- Season one side of the chicken breasts with half of the salt, cumin, paprika, and chili powder.
- Add oil to the hot pan, then add the chicken seasoned side down and season the other side with the remaining spices.
- Cook the chicken for 4 minutes, then flip it and reduce the heat to low.
- Cover the pan slightly off-center to allow steam to escape and cook until the chicken reaches an internal temperature of 165°F (74°C), about 8-10 minutes.
- Once cooked, shred the chicken into bite-sized pieces with two forks.
- Add the chipotle pepper, vegetable broth, and lime juice to the shredded chicken and stir to combine.
- Return the heat to low, cover, and simmer for 5-8 minutes to blend the flavors.
- Serve the chicken with optional fresh cilantro and white rice.
Nutrition Facts (estimated)
Servings
4
Calories
184
Total fat
6.9g
Total carbohydrates
2.9g
Total protein
26.4g
Sodium
504mg
Cholesterol
80mg
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