Mexican Shredded Chicken

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  1.5 lbs Chicken Breast, Boneless Skinless

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

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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp Oregano, Dried
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  0.3 tsp Chipotle Chile Powder, Ground
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  1 tbsp Olive oil

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

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  0.5 cup Low Sodium Chicken Broth

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

Instructions

1. 1Pat the chicken breast dry with paper towels. Combine the chili powder, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl, then season both sides of the chicken evenly with the spice mixture.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
3. 3Place the chicken in the hot skillet and cook undisturbed for 4–5 minutes until golden brown on the first side.
4. 4Flip the chicken, reduce heat to medium, and cook for 5–7 minutes until the internal temperature reaches 165°F at the thickest part.
5. 5Transfer the cooked chicken to a cutting board and let cool for 2 minutes, then shred using two forks into bite-sized pieces.
6. 6Return the shredded chicken to the skillet, add the low-sodium chicken broth, and stir to combine. Simmer over medium-low heat for 5 minutes until the liquid reduces and flavors meld, stirring occasionally.
7. 7Divide the shredded chicken evenly into 3 airtight containers while still warm, leaving the lid slightly ajar for 10 minutes to allow steam to escape before sealing completely.
8. 8Cool to room temperature, seal, and refrigerate up to 4 days or freeze up to 3 months.