Easy Pulled Chicken Tacos with Veggies
Ingredients
- 2 chicken breasts
- 1/2 cup broth
- 1/2 cup salsa
- Dash of salt and pepper
- 2 bell peppers
- 1 small onion
- 1 jalapeño
- Olive oil
- 1 tsp chili seasoning
- Salt and pepper
- 1/2 cup frozen corn
- 1 ripe avocado
- Sea salt
- Taco shells
- Additional salsa for topping
Preparation
Add 2 chicken breasts to Instant Pot with 1/2 cup broth, 1/2 cup salsa, dash of salt and pepper; secure lid and cook for 12 minutes with natural release for 5 minutes.
Remove chicken and shred with forks; stir in 1/4 cup of remaining liquid to make it juicier.
Chop 2 bell peppers, 1 small onion, and 1 jalapeño.
Sauté the chopped vegetables in olive oil with 1 tsp chili seasoning, salt, and pepper for 6 minutes.
Stir in 1/2 cup frozen corn and cook for a few more minutes.
Smash 1 ripe avocado and sprinkle with sea salt.
Assemble the tacos by placing the pulled chicken, sautéed vegetables, and smashed avocado in taco shells or over mixed greens, and top with salsa.
Tips
The pulled chicken is great for meal prep lunches.
Use gluten-free taco shells from Sietefoods for a grain-free option.
This recipe is dairy-free and can be made healthier with organic produce.
