Shredded Chicken Tacos-Diabetes Friendly
$0.00 Cooking Fee
Serving Size: 4 oz after cooking
FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
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Instructions
MAKE THE HOMEMADE TACO SEASONING
- Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
BROWN THE CHICKEN
- Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
- Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.
MAKE THE TACO SAUCE
- Do not wash the skillet.
- Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
- When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
- Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
- Make sure the chicken is at least 165°F at the thickest part.
- Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.
SHRED THE CHICKEN
- Place the chicken on a cutting board or pan and shred using two forks.
- Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
- Serve the shredded chicken with tortillas and your favorite taco fixings.
Cook Times
Ingredients
Ingredients
- 3 tablespoon chili powder
- 1 teaspoon Kosher salt
- 3 teaspoon garlic powder
- 1.5 teaspoon onion powder
- 1.5 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
- 3 pound boneless skinless chicken breast
- 16 ounce canned tomato sauce
- 16 ounce water or more as needed
FOR SERVING - OPTIONAL
- 20 leaf Romaine lettuce or low carb tortilla
- 2 jalapeno pepper seeded and sliced
- 4 tablespoon fresh cilantro chopped
- 2 lime cut into wedges
- 5 tablespoon light sour cream
- 1/2 onion
- 1 avocado
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, SkilletNutrition
Calories: 247kcal | Carbohydrates: 11g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 660mg | Potassium: 983mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5928IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 2mg
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