- 3 boneless, skinless, organic chicken breasts
- 1 white onion, finely chopped, divided
- 2 teaspoons garlic, chopped
- 3 tomatoes
- 1/2 can chipotle peppers in adobo sauce, or to taste
- 2 teaspoons olive oil
- Sea salt
- Freshly ground black pepper
- 12 mini corn tortillas
- Organic olive oil cooking spray
- 2 cups lettuce, finely shredded
- 3/4 cup guacamole (related recipe)
- 4 ounces crumbled Cotija cheese
Heat oven to 350°.
In a large pot over medium heat, add chicken breast, half of the onion, garlic and enough water to cover the chicken. Bring to a boil then reduce heat to simmer. Poach for 15 minutes or until the chicken is no longer pink. Remove chicken. When cool enough to handle, shred the meat. Set aside.
To the poaching liquid, add tomatoes, bring to a boil. Cook until tomato skins split open, approximately 6 to 8 minutes. Remove tomatoes with a slotted spoon. Place in a blender with chipotle peppers with sauce. Puree until smooth.
Meanwhile, in a large saute pan over medium heat add olive oil and saute the remaining onion until translucent.
Add tomato mixture to pan with the sauteed onions. Add the shredded chicken. Heat through. Season to taste with salt and pepper.
Place tortillas on baking sheet. Lightly coat with cooking spray. Bake in oven 8 to 10 minutes, or until crisp. Remove from oven.
To serve: Spoon chicken on each tortilla. Top with lettuce, 1 tablespoon guacamole and sprinkle with Cotija cheese.
Calories per serving: 75. Calorie equivalent: 1 ounce protein, 1/3 carbohydrate, 1 fat.
This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You (Adams Media, 2014) by Paulette Lambert, RD, CDE.