Who doesn't love a good taco? I made up this recipe for salsa verde chicken, and although it is in no way authentic, it's still very tasty and easy to make! I used salsa in the marinade, which is then used to make a sauce for the flavorful and moist shredded chicken. Wrapped in a warm corn tortilla and topped with a sprinkling of lettuce and cilantro, these tacos make a healthy and delicious meal :)
Salsa Verde Chicken
1/2 cup salsa verde (I used 365 Everyday Value from Whole Foods)
1/2 cup chopped onion
3 garlic cloves, minced
1 small lime, juiced
1/2 tsp cumin
1/2 black pepper
1/2 tsp salt
1/4 cup water
1 Tbsp agave nectar (or other sweetener)
2 Tbsp olive oil
3 chicken breasts, about 1 1/4 lbs
1 small onion, sliced
In a shallow dish, mix together all ingredients for the marinade. Place the chicken breasts in the marinade and toss to completely cover. Cover and marinate for at least 1 hour in the fridge.
After the chicken is done marinating, heat a tablespoon of oil in a pan on high heat, and add the chicken breasts, shaking the excess marinade off before placing in the pan. Reserve the marinade. Sprinkle the sliced onions around the chicken. Cook chicken on medium high heat for about 4 minutes, or until browned on one side.
Flip the breasts over and brown on the other side for another 3-4 minutes. Add the reserved marinade to the pan, cover, and simmer on low for about 7 minutes, or until chicken breasts are cooked all the way through.
Remove from heat, and with two forks, shred the chicken into bite sized pieces.
Heat your corn tortillas, either on a griddle or in the microwave covered with a damp paper towel. Add the chicken to each tortilla, and top with:
diced red onion
or whatever you desire!