4 chicken breasts, boneless & skinless
4 cloves garlic, minced
1/2 cup chicken stock
3/4 cup lime juice
1 tablespoon coconut aminos
1 1/2 tablespoons sriracha
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon dijon mustard
1/2 teaspoon cayenne
Sauteed Fajita Onions
Salsa of your choosing
Heat a large sauté pan or le creuset (works much better than a fry pan) with 3 tablespoons of olive oil to a good medium-low temperature. Add the garlic cloves and sriracha, and stir together for 30 seconds.
Add the chicken, 3/4 cup lime juice, and chicken stock, cover, and let simmer for 15 minutes. Only remove the lid once to flip the chicken about halfway through the 15 minutes.
After the 15 minutes is up, turn off the heat, and transfer the chicken to a plate to cool, leaving the remaining juices in the pan. Once cool enough to touch, shred the chicken breasts with two forks.
Turn the heat back on to low, and add the rest of the coconut aminos, cumin, paprika, dijon, and cayenne pepper. Stir to combine the spices, add in the shredded chicken, and toss all together.
I leave this cooking with the lid on, and on the lowest setting, until ready to serve!
So far this summer, this recipe has been one of our staples! I have made it for three separate crowds, and it is more of a hit each time. There is something about mexican food that is so satisfying, and without the tortillas, is completely guilt free. Even my tortilla loving crowd went back for seconds of the lettuce wraps, instead of a second helping of the tortilla'd version! I know this will be a recipe we will keep around and be making often this season!
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