- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : Serves about 5
Start by bringing a large pot of water to boil. Add the chicken breasts and boil for about 10 minutes until they are mostly cooked through and can easily be shredded. I like to keep my chicken stock (rather than pouring it down the drain) for future use in soups and thinning pastas. In a soup recipe like our Chicken Tortilla Soup I add a little bit of store bought broth to this chicken stock to give it more flavor. Strain the stock into mason jars for future use. Label the jars so that you know how long they'll stay good.
Using two forks shred the chicken. One fork will be used to hold the chicken breast in place. Use the other fork to slide along the chicken breast pulling the meat apart. The meat should shred easily. If it's not cooked through, don't worry. You'll be adding it to a frying pan with the other ingredients to cook it fully.
In a small bowl combine the lemon juice, balsamic vinaigrette, Dijon mustard and agave nectar (or honey). Mix well and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the garlic and simmer until you start to smell it, about 30 seconds. Then, add the chicken. Toss with the garlic until the chicken is cooked through and starts to get a tiny bit crispy (our family likes everything a bit crispy -- if you don't, add the sauce before it gets to this point).
Add the sauce and cook for another 2-3 minutes to incorporate the sauce fully into the meat. Season with salt and pepper to taste.
Remove from heat and top with fresh cilantro (optional, but oh so yummy!).
Serve it up into burritos or add it to any favorite recipe in place of the meat portion.
You may not know it based on the fact that we have a website built around different recipes but my family gets into a routine when it comes to meals. We tend to stick to the same 5-7 meals each week out of sheer habit and ease. Of course, there’s the occasional night where I get a wild hair and attempt to make something amazing. Sometimes this works, sometimes it, well… doesn’t. To be honest, more often times than not, it doesn’t. Which is why you can be sure that if something has been posted to SG (Spicy Gal) it has either been approved by my kiddos or by my very willing to taste-test, husband.
In a typical week some form of burritos or tacos makes its way into our meal plan. The ease of throwing meat, cheese, and fresh salsa into a tortilla (which, rolled up correctly, is super easy to take on the go) is just too good to pass up! I think we all get a little bored with the standard taco seasoning after a while. So, this week my husband took control of the stove top and came up with this recipe. Have I mentioned how much I LOVE it when he does that! He always seems to use the spices in the cupboard that I don’t tend to reach for. He makes up these sweet and tangy sauces that taste AMAZING! And I swear, this is not a plug to get him to cook more (HA!) – Although, what wife wouldn’t find that nice. I honestly do love to cook. It’s just so fun to watch him in action, too, and more times than not I pick up on little tips and tricks from him (like his ultra patience with letting something simmer on low, allowing the juices to blend perfectly with the spices creating an incredible, mouth watering sauce — I seem to always be in a rush… maybe it’s a mom thing?).
The best part about this shredded chicken is that it is the perfect blend of tangy and sweet. We’ve used this chicken in tacos, burritos, as a base in casseroles and in Chicken Tortilla Soup.
You could also use this as a substitute for the turkey in our Turkey and Black Bean Enchiladas for a sweeter taste.
I just love how versatile this recipe is!
We’re a family of four very talkative individuals and there’s always an extra person or two at our table. Meal times are anything but quiet, each person is excited to tell the best part about their day and the worst part about their day (a family tradition we’ve adapted that has helped to keep track of what our kids are up to and how they’re feeling about life). After the burritos were served up buffet style so everyone could customize their own and everyone was seated and eating you could have heard a pin drop. The kitchen was QUIET. Um, strange! I had to consciously slow down my eating (it was soooo good!), look around, and remember to ask who wanted to go first with their story telling. That’s when you know dinner is a success. For the record, all of the kids asked to have the shredded chicken for lunch the next day. Woot!
I hope you find this recipe just as delicious as we did!