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)
1 Guacamole seasoning packet
Produce of choice, such as tomatoes, shredded lettuce, onions, cilantro, peppers, etc.
Shredded Mozzarella Cheese
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.
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!!