A simple way to create flavoursome shredded chicken using just a handful of ingredients. Serve over rice or add to tacos, tortilla wraps or spoon over baked potatoes. You can make this in an instant pot or in a casserole dish over the hob.
Serves 4
Preparation time: 10 minutes
Cooking time: pressure cook 12 minutes or 30 minutes on the hob
Storage: This will keep in the fridge for 2-3 days. You can also portion this into containers and freeze.
Variations. You can use frozen chicken breasts instead of fresh (they will need either defrosting first). Add vegetables to the pot at the same time to bulk it up e.g., chopped onion, garlic, canned sweetcorn, can kidney beans. You might need to add a little chicken stock over the vegetables.
An easy high protein dish that requires minimum effort or cooking especially if using pressure cooker. Serve with salad, over potatoes or rice. You can serve this cold as a sandwich filler too.
You could bulk this up with extra vegetables or even adding a can of kidney beans for additional protein and fibre.
2tsp olive oil
1 jar (300g) tomato salsa (mild or hot depending on taste)
4 boneless skinless chicken breasts
2 tbsp taco seasoning
Little salt and pepper
Nutrition per serving: 143kcal, Total Fat 4g of which saturates 0.9g, Carbohydrates 2.7g of which sugars 2.7g, Protein 23.5g
