Quick Shredded Chicken
- Number of Servings: 6
Ingredients
2 boneless, skinless chicken breasts2-3 cups chicken stock (enough to cover chicken in pan)1/2 onion, chopped3 garlic cloves, minced1 tbsp whole dried mexican oregano (available in the ethnic foods section, or sub in ground oregano)1/2 of a small jalapeno chili, minced.1/2 tsp salt2 bay leavesMakes 4-6 servings depending on what you use it for
Put all ingredients into a large saucepan or skillet. Bring to a boil, then reduce heat to a simmer and cook abt 20 minutes, until v. tender.
Let chicken cool in liquid, then drain liquid off, remove bay leaves, (keeping onion, garlic, and oregano with chicken)and shred into bite-sized pieces.
Great in enchiladas, tacos, or salads!
Number of Servings: 6
Recipe submitted by SparkPeople user VANESSAN.
Let chicken cool in liquid, then drain liquid off, remove bay leaves, (keeping onion, garlic, and oregano with chicken)and shred into bite-sized pieces.
Great in enchiladas, tacos, or salads!
Number of Servings: 6
Recipe submitted by SparkPeople user VANESSAN.
Nutritional Info Amount Per Serving
- Calories: 134.2
- Total Fat: 2.4 g
- Cholesterol: 46.6 mg
- Sodium: 1,025.9 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.6 g
- Protein: 23.9 g
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