I created this recipe after watching Diners, Drive-Ins and Dives on the Food Network last week, which featured a place calledTaco Taco in San Antonio. The owner is this adorable Greek lady who decided to start a taco restaurant, and they showed her making her pulled chicken, which looked incredible. In line with my love of Mexican food, I decided to make up my own version of her recipe. It is a healthy dish with a ton of flavor!
I served it taco style in a low-carb mini whole wheat tortilla and topped with a small amount of 75% fat-free cheddar cheese, and a side fat free re-fried beans, which I cooked in a small sauce pan with minced garlic, pepper and cayenne. This can be served on rice or with tortilla chips and is also very good left over: Jason and I had this for dinner last night, and I had left overs for lunch today, so I’ll have a good base of protein for my tennis match this afternoon.
Mexican Style Pulled Chicken
Makes 6 Servings
Nutrition: 133.2 calories; 2.7g fat; 8.8g carbohydrates; 18.7g protein
- 2 chicken breasts
- 1 red bell pepper
- 1 onion
- 1 can stewed tomatoes, no salt added
- 1 can rotel diced tomatoes and green chiles
- 2 jalapenos
- 1 teaspoon cumin
- 2 tbs minced garlic
- 1 teaspoon cayenne
- 1 teaspoon chili powder
- Salt and pepper to taste
- 3 cups water
- 2-4 tablespoons of Valentina hot sauce (or other Mexican style hot sauce)
1. Dice vegetables.
2. Place all ingredients in a large pot and boil for 30 minutes.
3. Pull out chicken and thinly slice; then add it back to the pot and boil for an additional 15-30 minutes, stirring occasionally.
4. Using mixing spoon, fork and knife (whichever works best for you), pull the chicken into thin shreds (it should be pretty easy to do so at this point because the chicken should be very tender). Then serve with your medium of choice.