Shredded Chipotle Chicken
SERVINGS: 6 | DIFFICULTY: Easy
COST
$11.45 per recipe
$1.91 per serving
NUTRITION
Calories 179
Fat 7.90
Protein 16.34
Net Carbs 8.31
HEALTH BENEFITS
According to research and Dr. Mark Hyman “We need about 30 grams of protein per meal to build muscle. When you lose muscle, you age faster and your brain takes a huge hit!” This recipe is so good and full of protein to help all of us reach our health goals!
BRING ON THE FLAVOR
Since creating this chipotle chicken recipe I seem to be on a kick and making it more than just on Taco Tuesday. So easy to throw together especially if you already have cooked, shredded chicken in the freezer.
The sweet blend of the caramelized onions with garlic and chipotle peppers in adobo sauce make this dish drool worthy! Not only is it delish but it can be used in so many different ways from tacos to nachos, soup to sweet potatoes.
You can make this with a kick or you can knock it down a couple degrees by limiting how much chipotles peppers in adobo sauce that you put in.
In a medium sized cast iron skillet, sauté onion slices in bacon grease on medium low heat. I love the flavor of bacon grease but when you use this you need to cook low and slow as the smoking point of bacon is 325°F-375°F. The good news is that bacon fat is very stable and slower to be damaged or oxidized. Once the onions are tender and almost caramelized add in the minced garlic. Sauté for a couple more minutes until the garlic is soft.
Pour the sauce over onions and garlic and cook on medium low heat for 10 minutes to let the flavors combine. Add your cooked chicken and cook on low for another 5 minutes.
MEAL PREP THIS CHICKEN FOR THE WEEK
This recipe is worth making a double batch for a week of easy to prep meals.
Taco Tuesday:
After cooking chicken serve immediately on our Paleo Almond Flour Tortillas for Taco Tuesday,
Sweet Potato Bar on Wednesday:
Serve the leftovers on a sweet potato for dinner for a build your own sweet potato bar with topping options like cilantro, chives, salsa, taco sauce, and avocado.
Lighten it up on Thursday:
Top shredded chicken on a salad for Thursday.
Friday Fun Day:
Spice things up and have some laid back fun on Friday by topping shredded chicken on a pizza or nachos. Invite the family to make their own personal sized taco pizzas with taco sauce as the base and the toppings of their choice.
Chipotle Chicken Tacos
Ingredients
- 1½ cups chicken bone stock
- 3 Tbsp tomato paste
- 1 or 2 Tbsp chipotle peppers in adobo sauce, finely chopped (depending on how spicy you like things. start with 1 Tbsp and work your way up until it meets your heat tolerance)
- 1 tsp Real Salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground black pepper
- 2 Tbsp bacon grease
- 1 large yellow onion, sliced
- 3 garlic cloves, minced
- 3 cups cooked, shredded chicken thighs
- fresh cilantro
- guacamole
- lettuce
Instructions
- In a small mixing bowl mix together the chicken bone stock, tomato paste, chipotle peppers in adobe sauce, salt, cumin, oregano and pepper; set aside.
- In a medium sized cast iron skillet, sauté onion slices in bacon grease on medium/low heat as the smoking point of bacon is around 325 degrees F. Once onions are tender and almost caramelized add in the minced garlic. Sauté for a couple more minutes until the garlic is soft.
- Pour the sauce over onions and garlic and cook on medium low heat for 10 minutes to let the flavors combine. Add your cooked chicken and cook on low for another 5 minutes.
- Serve immediately in a grain free tortilla shell, pizza crust, chips or a sweet potato. Top with your favorite toppings and enjoy!
Calories
166.90Fat (grams)
8.19Fiber (grams)
1.57Net carbs
5.81Sugar (grams)
3.06Protein (grams)
15.94