Food: Dinner Tonight – Mexican Shredded Chicken

I have been on a Mexican food crave this week, which is about right – before the holidays I crave Mexican or Asian cuisine. So Mexican shredded chicken it is for that soft taco meal we’ll be having, except for my mum, who prefers a pita bread to any other variation. I can see her now, stuffing fork full of the chicken inside the pita bread, and spreading yogurt for flavor instead of the guacamole or sour cream the rest of the family insists upon:

CHICKEN

  • 1/2 tsp sea salt, divided

  • 1 tsp ground cumin, divided
  • 1 tsp smoked paprika, divided
  • 1 tsp chili powder, divided (NOT cayenne or just ground chilies — see notes*)
  • 1 Tbsp avocado oil (or other neutral oil, or sub water)
  • 2 (~8 ounce) chicken breasts*, boneless skinless (and organic, pasture-raised when possible)
  • 1 chipotle pepper in adobo sauce (omit or reduce for less heat)
  • 1/4 cup vegetable or chicken broth
  • 2 Tbsp lime juice {more}

On another note – love this suggestion on how to stock your pantry for beginners to healthy cooking 

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