Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1/2 cup tomato sauce
- 1 lime, juiced
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in chili powder, cumin, paprika, oregano, salt, and black pepper.
- Add chicken breasts and brown lightly on both sides.
- Pour in chicken broth and tomato sauce.
- Cover and simmer for 20-25 minutes until chicken is fully cooked.
- Shred the chicken using two forks.
- Stir in lime juice and let it absorb the flavors for 5 minutes.
- Serve warm in tacos, burritos, or salads.
Notes
- For extra heat, add chopped jalapeños.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg