Shredded Chicken Tacos

2 Chicken Breasts or 6 Boneless, Skinless Chicken Thighs

1 Jar of Salsa (find a brand with a low amount of sugar)

Corn tortillas

4 Avocados

1 Guacamole seasoning packet

Produce of choice, such as tomatoes, shredded lettuce, onions, cilantro, peppers, etc.

Shredded Mozzarella Cheese

Directions:

Place chicken in slow cooker or instant Pot.  Pour jar of salsa over chicken.

For slow cooker, cook on low for 6-8 hours or high for 3-4.  For the Instant Pot, add 1/2c Chicken Broth, close lid, turn vent seal to close.  cook on high pressure for 22 mins and then allow for natural release for 10 more minutes.  Finish by manual release and open lid.  Use kitchen scissors or salad choppers to shred chicken.

Mash Avocados or put in a food processor.  Add seasoning packet and mix.

Chop produce 

Weigh and Measure portions:

2 corn tortillas

1.5-2oz of salsa chicken per taco

1 oz shredded cheese

any amount of produce you like.

1 TBSP Guacamole

1 TBSP  Sour Cream (if desired)

**YES you can allow yourself cheese AND sour cream and not wreck your diet!!  

YUM!