Ingredients
- 2 chicken breasts
- 1 tbsp chili lime seasoning
- 1 cup salsa
salsa chicken bowls
- shredded lettuce
- diced avocado
- shredded cheese
- corn salsa
- salsa
Instructions
- Preheat oven to 400 degrees
- Add chicken breasts to a rimmed baking dish
- Season both sides with seasoning
- Add 1 cup of salsa on top
- Bake for 25-30 minutes (or until internal temperature reaches 165F)
- Remove chicken and let rest/cool for at least 5 minutes
- Using two forks OR a hand mixer, shred chicken
- Serve over salads, wraps or in tacos
- Store leftovers in an air tight container in the fridge for up to 4 days
Notes
- I like to use a chunky salsa for more flavour (mild if you're serving to kids).
- Easiest way to shred chicken is by adding it to a deep bowl and using a hand blender. It shreds perfectly, then return it back into the pan and toss with the remaining sauce.
- If you're having people over, double the recipe and make it ahead of time. Then warm it up in the microwave or oven and serve with toppings so everyone can make their own wrap or bowl.
Nutrition
Calories: 240kcalCarbohydrates: 5gProtein: 42gFat: 3g