Low-Carb Shredded Chicken Tacos

• Gluten free

• Meat

  • 2 Chicken breasts [butterflied, boneless skinless
  • 2 cups Chicken broth [enough to cover the chicken

• Produce

  • 1/2 tsp Coriander
  • 1 Optional • black beans
  • 12 Romaine lettuce, artisan

• Condiments

  • 2 tbsp Lime juice
  • 1 Pico de gallo, fresh

• Baking & Spices

  • 1/4 tsp Cayenne
  • 2 tsp Chili powder
  • 2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 Cheese
  • 1 Sour cream

Found on livingchirpy.com

Description

Ingredients

• 2 • boneless/skinless chicken breasts [butterflied]
• 2 cups • chicken broth [enough to cover the chicken]
• 2 tsp • chili powder
• 2 tsp • salt
• 1 tsp • cumin
• 1/2 tsp • coriander
• 1/4 tsp • cayenne
• 2 tbsp • lime juice
• 12 • artisan romaine lettuce leafs [or any lettuce that has a small cup form]
• to taste • sour cream
• to taste • fresh pico de gallo
• to taste/optional • black beans
• to taste • shredded cheese of choice

Directions

• 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.
• Now assembled you lettuce tacos: lettuce, sour cream, chicken, pico de gallo, black beans and cheese.
• Enjoy!