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:

• 500g skinless chicken breast

• 500g passata

• 2 tsp garlic granules

• 3 tbsp fajita spices

• 1 tsp salt

• 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:

• 5 mins prep

• 1 hr cooking time

Method:

• 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.