Saturday, April 7, 2018

Easy Weeknight Mexican Chicken

This is one of those recipes that I've been making for years now. The recipe I reference (with a ton of modifications) is buried in the depths of my Pinterest board on one of those websites that loads a thousand ads with a dozen pop-ups and I'm so excited to finally post it here where I can access it in just a couple clicks.

This is a quick Mexican chicken that tastes so moist, yummy, and flavorful. I mostly use it for tacos but it can work for salads, burrito bowls, enchiladas....all that Mexican food.

Easy Weeknight Mexican Chicken
Yield: 4-6 servings
Time: about 30 minutes


1 lb. boneless, skinless chicken breasts
Olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder


Heat about two tablespoons olive oil in a large skillet over medium heat. Add chicken breasts to the skillet and cover. Cook 8 minutes each side, until no longer pink in the middle.

Add chicken to a mixing bowl or the bowl of an electric mixer. Add all spices to the bowl and beat on low to medium speed until shredded nicely into chunks. Return shredded chicken to the skillet and mix well with the juices. Cover until ready to serve. Enjoy!