- Almost Mexican Style Chicken
- Chicken Dinner Pouch
When I was trying to look my best for my wedding 5 years ago, I ate this meal a lot. I also grew up eating it so for me, this is comfort food. When my mom comes and visits, we make and eat this at least once. It’s that good and that simple. Perhaps it’s so good because it’s so simple. This is also the chicken you’ll find when you go to your local Americanized Mexican restaurant and ask for a chicken salad, chicken quesadilla or chicken tacos. If your chicken isn’t grilled, this is the same shredded chicken but mine is better. Seriously. The stuff at restaurants almost always lacks flavor because it’s so watered down. This meal is also incredibly figure friendly and there’s absolutely no guilt with this meal. I make a huge batch of this but it only lasts for 2 meals because my hubby and I love it. We also found out that Abby loves it too.
Almost Mexican Style Chicken (salad or tacos)
- 4 chicken breasts
- 2 large tomatoes
- 1 large onion
- 7-8 cloves of garlic finely minced (this is what makes this dish… do not skimp out on the garlic!)
- 1 head of iceberg lettuce
- jalapenos (optional)
- cilantro (optional)
- Corn tortillas if you want tacos
Boil the chicken breasts in water until cooked through. Save about 2 cups of the chicken broth and set aside. While waiting for the chicken to cool, chop the veggies.
Cut the lettuce pretty thinly so you can use it either for a salad or tacos. You need to use iceberg. The crunchy-ness of the lettuce goes really well with the chicken. I have also been pretty lazy and just used iceberg lettuce cups with the chicken.
Shred the chicken
Toss the chicken back into the pan (do not use oil… this recipe does not need ANY oil) along with the broth that was set aside. Toss in the garlic, onion and tomatoes. Salt and pepper the mixture and toss once more.
Then cover for 15 minutes and cook in medium heat while stirring occasionally. The mixture will cook and all the veggies will have melded together to create a wonderful smell and taste. Check for seasoning once more. If you do add more salt, let the mixture cook for another minute. At this point, I set aside a small bowl for Abby before adding in the jalapenos. If you choose not to add the jalapenos, it’s done! If you do add them, cook for another 2-3 minutes.
Warm corn tortillas for tacos or make a bed of lettuce and scoop the mixture on top. Garnish with cilantro or add as much cilantro as you like. My mom adds a whole cup of it. She loves cilantro. I actually got seconds because it hit the spot! Abby enjoyed alternating taking bites of the chicken and tortilla. She wasn’t a fan of the lettuce at all.
I even ate leftovers for breakfast this morning with 2 eggs and avocado after my workout at Crossfit Reliance. I was starving and this only took 2 minutes!
Baby Chicken, Peas, Corn and Squash Dinner
- 1/2 cup of chicken mixture
- 1/2 cup of peas
- 1/2 cup of corn
- 3 oz. of squash
Toss the chicken mixture into a blender. Add the peas, corn kernels and squash. Then blend. I had to add about a tablespoon of water to get it to somewhat of a smooth consistency.