Mexican Pulled Chicken Tacos

I hope everyone had a great first week back at school. I know our home was a little sad that summer vacay was over but we are all loving the routine that back to school brings. I am not going to lie over the summer meal prepping and cooking wasn’t always on point. This week a huge focus for me was to get back into prepping lots of healthy meals - specifically family dinners, lunches and lots of snacks.

I got the kids to help with snack prep, they whipped up cookies and energy balls from the cookbook and made some with sunbutter so they would pack them in their lunches for school. I planned and prep a weeks worth of delicious dinners.

I was recently on a cooking video sharing easy dinners to whip up for moms, and this is one of my new recipes that I shared with the viewers. So obviously my next move was to share it here with all of you. The reason I love this dish is because it is so versatile, it can be made for dinner or as a freezer meal and it’s a hit with the whole fam. Honestly these types of meals are my fav because they are easy to make, flavourful, healthy and just really really good!

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Mexican Chicken

Makes 4-6 servings

Ingredients

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon onion powder

dash of salt and pepper

2 cloves of garlic, minced

4 boneless skinless chicken breast (can sub for 4 cups cooked chickpeas)

1 (28oz) can diced tomatoes

1 (15-19oz) can black beans

1 cup organic corn

½ orange pepper

½ yellow pepper

wraps or lettuce wraps

Desired toppings for garnish - cashew sour cream, avocado or fresh cilantro

 Directions

1.     Preheat oven to 375 F.

2.     In a small bowl add chili powder, cumin, garlic powder, onion powder, salt and pepper.

3.     Pour diced tomatoes with juices and garlic in the bottom of a 9 x 13 inch casserole dish. Add in spice mixture and stir to combine.

4.     Place chicken breast to cover bottom of pan without overlapping.

5.     Add black beans and corn, stir tomatoes, corn and black beans to coat chicken.

6.     Bake 40-45 minutes (until chicken breast cooked through), remove from oven and shred chicken with two forks so it looks like pulled chicken, stir mixture.

7.     Serve in wraps with desired toppings.

Note – To make this as a freezer meal simply toss all ingredients in a large, good quality freezer bag. Freeze up to 3 months. When you are ready to cook, pull out the night before or morning of and cook the same way or in crockpot.

Change it up - as I mentioned above this recipe is really versatile so I wanted to share how you can make one meal a few different ways. You can turn into Mexican Bowl by adding spinach, rice, chicken mixture and diced avocado, turn it into Mexican Nachos, or place mixture over salad for a Mexican Chicken Salad.

If you make this recipe let me know what you think in the comments below or tag me on the socials @Pam_Rocca or #prepwithpam. Also if you liked it please share the blog with a friend or someone who you think would also enjoy this recipe too.

Happy Meal Prep Sunday Friends,

xo

Pam


Photo Cred: Dana @threewolvesstudio