How to make delicious mexican shredded chicken that is juicy and packed with flavor. An easy recipe with 8 super simple ingredients, done in 15 minutes.Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Serving Size 4servings
Ingredients
4boneless/skinless chicken breasts
2cupschicken broth
1tbspmexican chili powder
2tspsalt
2tspcumin
1tspcoriander
1/4tspcayenne(optional)
2tbsplime juice(approximately 1 small lime)
Serving Suggestion: (Optional)
12romaine lettuce (or any lettuce that has a small "cup" form)
to tastesour cream
to tastepico de gallo
to tasteblack beans
to tasteshredded cheese of choice
Instructions
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.
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.
Enjoy!
Video
Notes
Once the chicken has been boiling for 10 minutes you can check it with a meat thermometer - 165F/75C
If you don’t have a meat thermometer, you can also just start shredding one piece and check the inside - if it’s still pink in the center, just add it back to the liquid for another few minutes.