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



  • 500g skinless chicken breast

  • 500g passata

  • 2 tsp garlic granules

  • 3 tbsp fajita spices

  • 1 tsp salt

  • Juice 1 lime



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.




Cooking time:

  • 5 mins prep

  • 1 hr cooking time



  • Mix together all the ingredients except the chicken, and pour into a saucepan.

  • Add the chicken, adding water if the sauce doesn’t quite cover the top of the chicken breasts.

  • Simmer over a low heat, with the lid on, for 45-50 mins.

  • Remove from the heat, take the chicken out of the sauce, and shred.

  • Heat a frying over a high heat and add the shredded chicken and 2 tbsp of the cooking sauce.

  • Fry until bits of the chicken are charred, but the meat remains soft.

  • Serve!! Will keep in the fridge for up to 5 days, and freezes well!



Variations to consider:

  • Consider using a pork shoulder joint instead of chicken, for a red meat source.

  • To increase the spice, add chilli flakes.

  • 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.

© 2020 by Sinead Roberts
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