Pulled Chicken Tacos

Approximate cooking time: 60 minutes

A Mexican favorite without the taco shells.

Nutritional Information
(per serving)

401 Calories
13g Carbs
27g Fat
28g Protein
6g Net Carbs

Serving Size

4 servings


  • 1 lb boneless, skinless chicken breasts
  • 2 Tbs unsalted butter
  • 2 Tbs chili powder
  • 1 tsp granulated garlic
  • ½ tsp ground cumin
  • ½ tsp sea salt
  • 1 clove garlic, minced
  • 1 (4 oz) can chopped green chilies
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped
  • 1 (4-5 oz) can sliced black olives
  • 2 avocados, diced
  • 2 oz sour cream
  • 1 head butter lettuce


  1. Preheat oven to 350°F.
  2. Place chicken in an ovenproof baking dish.
  3. Rub chicken with butter, chili powder, granulated garlic, cumin, and sea salt.
  4. Add garlic and green chilies. Cover and bake for 30-45 minutes, or until chicken reaches an internal temperature of 165°F.
  5. Remove chicken from oven. Using two forks, shred the chicken breasts in the baking dish. Add lime juice and cilantro, and mix.
  6. To serve, top lettuce leaves with chicken mixture, black olives, avocado and sour cream.


One Response to “Pulled Chicken Tacos”

  1. rooksmom January 10, 2013 at 4:01 pm #

    I made these last night, but with a few changes due to time constraint. I used chicken thighs and put them in the crock-pot at lunch. Everything else was the same. I just wanted everyone to know that these are the bomb!! The whole family love them. Also used 7oz of chilies (but was cooking for 4 people). Definitely give this a try, you’ll love it!

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