Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
Meet the anti-inflammatory version of a Tex-Mex favorite: shredded chicken tacos. Gluten-free, dairy-free and corn-free for a quick, delicious meal that is so healthy and fresh, it kicks take-out straight to the curb!
4 Servings
1 1/2 lb boneless, skinless, pastured, organic chicken breasts or thighs
16 oz. of your favorite salsa
1/2 small organic lime, juiced
1 tsp ground cumin
1/4 tsp ground oregano
1/2 tsp sea salt
1/2 tsp ground black pepper
4 tsp avocado oil
1 medium organic onion, thinly sliced
1 medium organic bell pepper, sliced
2 cloves garlic, minced
8 small corn-free, gluten-free tortillas
Topping suggestions:
1 avocado, peeled, pitted, and sliced
1/2 small organic lime, cut into wedges
1 cup thinly sliced cabbage
1 jalapeno pepper, seeded and thinly sliced
1/2 bunch of organic cilantro, roughly chopped
4 small organic radishes, thinly sliced
Season the chicken with cumin, oregano, sea salt, pepper, and lime juice.
Place in a 6-quart slow cooker and pour the salsa over the top.
Cover and cook on high for four hours, or until chicken is fork tender.
Shred the chicken using 2 forks and leave in slow cooker to absorb juices.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the onions, garlic and bell peppers.
Cook, stirring occasionally, until slightly softened, 8-10 minutes.
Warm tortillas on an ungreased skillet over medium high heat for 1 minute on each side.
Serve up with shredded chicken and all your favorite toppings.
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
