I really love making tacos, burrito bowls, or anything where I can just throw a bunch of ingredients together. It makes meal prep easy, as you can use all the items for many different things throughout the week, AND it allows you to switch up the flavours easily by adding different fruits, vegetables, sauces, seasonings, etc. so you don’t have to worry about getting bored.
This recipe lists instructions if you are using an Instant Pot, but it also works very well in an oven or regular slow-cooker.
Makes 8 Servings:
For 1 Serving, approximately 4 ounces:
Calories: 245
Carbohydrates: 4.7 g
Sugar: 1.1 g
Fiber: 1.5 g
Fat: 7.8 g
Protein: 33.9 g
Ingredients:
30 ounces boneless, skinless chicken breast
2 tablespoons tomato paste
2 cups low-sodium chicken broth
2 tablespoons extra virgin olive oil
Juice of 1-2 limes & zest
1-2 garlic cloves
1 & 1/2 tablespoons ground cumin
1 & 1/2 tablespoons paprika
1 & 1/2 tablespoons chili powder
1 & 1/2 tablespoons dried oregano
1 & 1/2 tablespoons garlic powder
1-2 pinches of chili flakes
Salt & pepper to taste
Directions:
Begin making the marinade by combining the tomato paste, grated garlic, lime zest & juice, and seasonings and mix until they are combined well. Add olive oil until you are satisfied with the consistency. It should look like a slightly thinner version of the tomato paste in terms of consistency.
Add the chicken to the instant pot with the marinade and mix until the chicken breast is evenly coated with the marinade. Add the chicken broth to the instant pot.
Set the instant pot to high pressure for 20-30 minutes depending on how much chicken you add. For the amount of chicken listed in this recipe I used 25 minutes and did a quick release once it was finished.
Once you release the pressure for a quick release, take the chicken out of the instant pot and shred with two forks or a hand mixer. The chicken should be nearly falling apart on its own by this point, so it should be easy to shred.
Once the chicken is shredded add it back to the pot to soak in the remaining juices on low pressure for at least 10 more minutes. You can use a natural or quick release for this part, the longer it can sit in the juices the more flavour and less dry it will be.
Serve it up on a taco, burrito, or burrito bowl with your favourite toppings and enjoy!
