Mexican Shredded Chicken

• •
  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Chili powder(10g)
• •
  Garlic powder(3g)
• •
  Onion powder(3g)
• •
  Oregano, Dried(3g)
• •
  1/2 teaspoon kosher salt
• •
  1/4 teaspoon ground black pepper
• •
  Chili powder(1g)
• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Low Sodium Chicken Broth(120g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

Instructions

1. 1Place the chicken breast on a cutting board, cover with plastic wrap, and pound with a meat mallet or rolling pin until evenly flattened to about ¾-inch thickness.
2. 2In a small bowl, combine the chili powder, garlic powder, onion powder, oregano, salt, and black pepper. Sprinkle the spice mixture evenly over both sides of the chicken.
3. 3Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Carefully place the chicken presentation-side down and cook undisturbed for 4 minutes until golden brown on the first side.
4. 4Flip the chicken, reduce heat to medium-low, and continue cooking for 4–8 minutes until the internal temperature reaches 165°F at the thickest part.
5. 5Transfer the cooked chicken to a plate and let cool for 2–3 minutes, then shred using two forks or by hand into bite-sized pieces.
6. 6Return the shredded chicken to the skillet, add the low-sodium chicken broth, and stir to combine. Partially cover and simmer over low heat for 5 minutes until flavors meld and the mixture reaches a cohesive consistency.
7. 7Divide the shredded chicken evenly into 3 airtight containers while still warm, allowing steam to escape before sealing.
8. 8Cool to room temperature, then seal and refrigerate up to 4 days, or freeze up to 3 months. Use for tacos, burritos, burrito bowls, or nachos.