Shredded Salsa Chicken (or Naked Chicken)

Top a baked potato, lettuce wrap, or Spanish-inspired omelet with this chicken, done in 30 minutes

Don’t let the name of this dish fool you. You don’t have to use salsa at all. You can simply use olive oil, salt and pepper and make it “Naked”. You can do this slow or fast, or in the oven. You can do it from frozen or thawed. It couldn't be simpler!

Season and finish as you like. Top baked potatoes, salad, make tacos with Bibb lettuce leaves, throw it into the Weekend Breakfast Casserole. Make Whole30 bowls of Stuff over Stuff. And make extra. I find that a couple of chicken breasts don't last a couple of days around here!

Yield: 4

Living Delish & Nutrish: Tina Wells

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Shredded Salsa Chicken or Naked Chicken

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Ingredients

• 4 organic chicken breasts
• Salt and pepper to taste
• 2 Tablespoons olive oil
• 8 ounces of your favorite salsa, use a Whole30 compatible salsa. I like Trader Joe's Organic Tomatillo & Roasted Yellow Chili Salsa, (omit for Naked Chicken)

Method

1. If cooking from frozen in the instant pot, put frozen breasts into pot and season.
2. Add salt, pepper, olive oil and salsa, if using.
3. Close lid and set to 20 minutes on high setting. If defrosted, cook for 10 minutes on high setting.
4. Quick release steam, remove to a bowl and shred with two forks.
5. At this point you may refrigerate or toss with into your favorite recipe and serve.
6. If using crock pot, cook for 4 hours on high (this also works if cooking from defrosted). If roasting in the oven, roast on a sheet pan for 20 minutes at 350º, until tender, covered with foil.

https://www.livingdelishandnutrish.com/recipe/salsa-chicken

©Tina Wells Luxury Brands, LLC

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