Shredded Mexican Chicken

Aim: Lean protein source, with added punch of delicious!
Title: Shredded Mexican chicken (Serves 4)
Per Serving:
Based on average nutritional values of ingredients, and using homemade stock. Actual values will vary.
Protein: 36g
Fat: 2g
Carbs: 6g
Kcal: 186
Ingredients:
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500g skinless chicken breast
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500g passata
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2 tsp garlic granules
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3 tbsp fajita spices
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1 tsp salt
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Juice 1 lime
Introduction:
Mexican shredded chicken. Soooo good and so easy!! Make ahead as a meal prep, or serve at a dinner party. You choose!! Add rice or serve in wraps, together with some salsa, salad and cheese. Perfect!
Chicken (without the skin) is a low fat protein source, and so a great way to increase protein intake when you don’t want to take fats up with it.
Enjoy!
Cooking time:
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5 mins prep
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1 hr cooking time
Method:
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Mix together all the ingredients except the chicken, and pour into a saucepan.
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Add the chicken, adding water if the sauce doesn’t quite cover the top of the chicken breasts.
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Simmer over a low heat, with the lid on, for 45-50 mins.
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Remove from the heat, take the chicken out of the sauce, and shred.
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Heat a frying over a high heat and add the shredded chicken and 2 tbsp of the cooking sauce.
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Fry until bits of the chicken are charred, but the meat remains soft.
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Serve!! Will keep in the fridge for up to 5 days, and freezes well!
Variations to consider:
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Consider using a pork shoulder joint instead of chicken, for a red meat source.
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To increase the spice, add chilli flakes.
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Fancy a change away from Mexican? Consider using ras el hanout, cinnamon and cumin instead of the fajita spice and lime, for a Moroccan feel.