happy May Day!

A cold and rainy day, but I’m starting to feel a whole lot better. I made some yummy shredded chicken went on a lovely walk with Katie and prepared for a sub on Monday. 

Ingredients

• ▢ 1 ½ pounds chicken breastsskinless boneless
• ▢ 2 teaspoons vegetable oil
• ▢ ½ yellow onion minced
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon salt
• ▢ ½ cup salsa

Instructions

• Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
• Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
• In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).
• Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
• Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
• Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
• Serve in warmed up tortillas or taco shells with your favorite toppings.