Ingredients
4
4 servings
- •2 skinless, boneless chicken breast halves
- •½ (15 ounce) can stewed tomatoes
- •¾ cup chipotle salsa
- •1 tablespoon apple cider vinegar
- •1 small white onion, sliced thinly
- •salt and ground black pepper to taste
Instructions
- Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
- Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
- Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 92
- Carbohydrate: 8g
- Fat: 1g
- Fiber: 2g
- Protein: 12g
- Sugar: 4g
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