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Ingredients
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2 skinless, boneless chicken breast halves
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½ (15 ounce) can stewed tomatoes
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¾ cup chipotle salsa
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1 tablespoon apple cider vinegar
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1 small white onion, sliced thinly
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salt and ground black pepper to taste
Directions
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Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
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Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
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Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
92 | Calories |
1g | Fat |
8g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 92 | |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 29mg | 10% |
Sodium 432mg | 19% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 2g | 6% |
Total Sugars 4g | |
Protein 12g | 25% |
Vitamin C 6mg | 7% |
Calcium 40mg | 3% |
Iron 1mg | 7% |
Potassium 352mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.