Ingredients
4
4 servings
- •2 boneless, skinless chicken breasts
- •2 teaspoons salt
- •2 teaspoons black peppercorn
- •½ medium white onion, halved
- •6 cloves garlic, divided, 4 whole and 2 minced
- •2 bay leaves
- •6 cups water
- •2 tablespoons oil
- •2 teaspoons ground cumin
- •1 ½ teaspoons paprika
- •1 teaspoon chili powder
- •1 teaspoon dried oregano
- •¾ cup chicken broth
- •4 large leaves romaine lettuce
- •½ cup shredded mexican cheese blend
- •1 tomato, diced
Instructions
- Place the chicken breasts, salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
- Cover the pot and bring to a simmer over medium heat.
- Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
- Transfer the chicken to a cutting board and reserve at least ¾ cup (180 ml) of the cooking liquid to use as broth. Using 2 forks, pull the chicken apart until shredded.
- In a large nonstick pan, heat the oil over medium heat until shimmering.
- Add the minced garlic, cumin, paprika, chili powder, and oregano. Sauté until the oil is bubbling and very fragrant, about 2 minutes.
- Add the chicken broth and stir until the liquid has reduced and thickened slightly, about 7 minutes.
- Add the shredded chicken and mix until everything is well incorporated.
- Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
- Top with shredded cheese and diced tomatoes
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 270
- Carbohydrate: 5g
- Fat: 14g
- Fiber: 1g
- Protein: 28g
- Sugar: 2g
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