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Name: Shredded chicken tacos with corn salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 3.75 lbs Chicken shredded; 1 can corn DRAIN well!; 1 whole red bell perppers small stan; 2 whole lime juice squeezed / 2 TBS lime juice; .5 oz cotija cheese; .5 jar avo dressing; .25 stick kerry gold butter; 2 large Jalapenos small stan; Cilantro chop; 1/2 red onion small stan; 20-30 oz green veggie broc or zucchini

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INGREDIENTS

3.75 lbs Chicken ; shredded
1 can corn ; DRAIN well!
1 whole red bell perppers ; small stan
2 whole lime juice ; squeezed / 2 TBS lime juice
.5 oz cotija cheese
.5 jar avo dressing
.25 stick kerry gold butter
2 large Jalapenos ; small stan
Cilantro ; chop
1/2 red onion ; small stan
20-30 oz green veggie ; broc or zucchini

INSTRUCTIONS

SHREDDED CHICKEN - oven - 225 for 3.5 hours

* weigh out needed lbs of chicken per recipe per that week* add a few extra lbs for weight loss.

Place one layer of chicken in big oven pans

Season: GSP, salsa, taco seasoning.

Use chicken broth and salsa to nearly cover the chicken breasts.

Cover with foil

WHEN DONE :

Check temp - 165

Let cool then shred chicken with fork or hands

*VERY FINE SHRED

CORN SALSA: 2 oz portion filled to TOP!

Melt butter in sauce pan - add corn - until charred - about 10 mins - REMOVE CORN

Add onion, jalapeno, bell pepper to skillet - sautee for 3 mins

mix corn and veggies with avo dressing, Flavor god Fiesta seasoning, lime juice, cheese, chili powder, garlic SNP

PlATE: 28 oz

Place chicken meat to one side of dish ( half moon )

place veggies and corn salsa neatly on other half

layer three corn tortillas neatly on top * slightly fan the taco shells out for finesse*

Garnish with cilantro

NOTES

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Shredded chicken tacos with corn salad

3.75 lbs Chicken shredded
1 can corn DRAIN  well!
1 whole red bell perppers small stan
2 whole lime juice squeezed / 2 TBS lime juice
.5 oz cotija cheese
.5 jar avo dressing
.25 stick kerry gold butter
2 large Jalapenos small stan
 Cilantro chop
1/2 red onion small stan
20-30 oz green veggie broc or zucchini

SHREDDED CHICKEN -  oven - 225 for 3.5 hours
* weigh out needed lbs of chicken per recipe per that week* add a few extra lbs for weight loss.

Place one layer of chicken in big oven pans
Season: GSP, salsa, taco seasoning. 
Use chicken broth and salsa to nearly cover the chicken breasts.
Cover with foil 
WHEN DONE :
Check temp - 165 
Let cool then shred chicken with fork or hands 
*VERY FINE SHRED

CORN SALSA: 2 oz portion filled to TOP! 
Melt butter in sauce pan - add corn - until charred - about 10 mins - REMOVE CORN
Add onion, jalapeno, bell pepper to skillet - sautee for 3 mins
mix corn and veggies with avo dressing, Flavor god Fiesta seasoning, lime juice, cheese, chili powder, garlic SNP

PlATE: 28 oz
Place chicken meat to one side of dish ( half moon )
place veggies and corn salsa neatly on other half
layer three corn tortillas neatly on top * slightly fan the taco shells out for finesse* 
Garnish with cilantro

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Nutrition

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Serving Size: 1 Serving (199g)
Recipe Makes: 10 Servings

Calories: 380
Calories from Fat: 232 (61%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 5.6g
Cholesterol 127.6mg		39 %
Sodium 121mg		4 %
Potassium 373.4mg		10 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.9g
Protein 32.1g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 380

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