Ingredients
3
3 servings
- •12 oz chicken breast
- •1 tablespoon coconut oil
- •1 cup milk
- •1 onion, diced
- •3 cloves garlic, minced
- •1 teaspoon cumin
- •1 teaspoon dried oregano
- •1 can canned chipotle pepper, minced
- •½ teaspoon salt
- •6 leaves butter lettuce
- •pico de gallo, or salsa
Instructions
- Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
- Sprinkle in the ground dried oregano and cumin.
- Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
- Pour in the milk and stir the mixture to combine. You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk.
- Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
- Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo or salsa and serve.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 311
- Carbohydrate: 13g
- Fat: 10g
- Fiber: 2g
- Protein: 38g
- Sugar: 7g
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