Pulled Chicken Tacos with Cabbabge Slaw

9 ingredients · 30 minutes · 2 servings

Directions

1. Add the chicken to a pot and season generously with salt and pepper. Pour in enough

water to cover the chicken by one inch (3 cm).

2. Bring to a boil, then reduce the heat to a simmer. Partially cover and cook for 10 to 12

minutes until the chicken is cooked through.

3. Add the cooked chicken to a bowl and shred it using two forks. Stir in the hot sauce. Set aside for 10 minutes until cooled.

4. In a large bowl, combine the yogurt, garlic powder, lime juice, salt, and pepper. Add the cabbage and half of the green onion. Toss until evenly coated.

5. Add the shredded chicken into the slaw and toss to combine. Divide evenly between the taco shells, and top with the remaining chopped green onion. Enjoy!

Notes

Leftovers

Refrigerate in an airtight container for up to three days. Assemble with the shells when ready to enjoy.

Serving Size

One serving is equal to two tacos.

Dairy-Free

Use an unsweetened coconut yogurt alternative.

Hard Taco Shells

One taco shell is 1/2 oz or 13 grams

Ingredients

350 grams Chicken Breast (boneless, skinless)

Sea Salt & Black Pepper (to taste)

1 1/2 tbsps Hot Sauce

2 1/4 tbsps Plain Greek Yogurt

1/8 tsp Garlic Powder

1 1/2 tsps Lime Juice

3 cups Purple Cabbage (thinly sliced)

1 1/2 stalks Green Onion (chopped, divided)

4 servings Hard Taco Shell (1 serve = 1 hard shell taco)