Shredded Mexican Chicken
Written By Danielle Minnebo
This healthy recipe was created by Nutritionist Danielle Minnebo. Danielle is a passionate cook and founder of Food to Nourish.
PREP TIME 15 mins SERVES 4
COOK TIME 30 mins DIFFICULTY Easy
2 tbs tomato paste
½ tsp salt
2 tsp smoked paprika
2 tsp peri-peri spice mix
¼ cup (60ml) extra virgin olive oil
2 free-range chicken breasts
2 red onions, roughly sliced
Cos lettuce leaves, homemade guacamole, and grated organic cheddar cheese, to serve.
1. Preheat oven to 200˚C. 2. Place tomato paste, salt, smoked paprika, peri-peri spice mix and olive oil in a bowl, mixing well to combine. Place chicken breasts flat on a chopping board and, using a sharp knife, score each breast deeply four or five times. 3. Add chicken to tomato spice mix, turning to coat and rubbing spice mixture into each of the cuts. 4. Scatter onion over the base of a large baking tray, carefully place chicken on top, then bake for 30 minutes. Remove from oven and, using a fork and tongs, shred chicken. Mix together chicken and roasted onion, along with juices in a baking tray. 5. Serve in cos lettuce leaf cups topped with homemade guacamole and grated organic cheddar cheese. Shredded Mexican chicken is also delicious served cold and tossed through a salad with coriander, spinach, and avocado.