Shredded Chicken Tacos

Before anything else, I made sure to preheat my oven to 400º and while it was warming, I prepped my chicken. Baking is a much healthier alternative to frying, and allows the chicken to stay juicy without burning. In my baking pan (a flat sheet would work well too), I used just enough olive oil so the chicken wouldn't stick to the bottom, and popped them in the oven. Bake for 10 minutes on one side, then flip them and bake for 10 more minutes. They should come out golden brown and juicy.

While my chicken baked, I chopped my veggies. Using three peppers, two tomatoes, and half a head of lettuce, everything got mixed into a bowl and stirred. This only took about 10 minutes to prepare the entire mixture.

Once my chicken had finished baking and cooled slightly, I put the pieces into a second mixing bowl to season and shred. The seasoning I used was reduced sodium taco seasoning, also from Aldi, but you could easily make your own or use your favorite blend of seasonings! I poured it all over the chicken and used forks to shred and blend the mix. Once the seasoning coated the chicken, I dumped the chicken into the greens and mixed well.

This dish is so easy to make and fairly inexpensive also, as one package can be meal prepped for up to a week. Be sure to store the meal in an airtight container in the refrigerator. The best part about this meal is you can eat it warm or cold! I do suggest, though, if you decide to warm the chicken, to store the greens in a separate container so they don't get soggy when microwaving.

Kenzie has been a senior writer for the WVUGo Media Team since August 2019. She is pursuing her degree in Multidisciplinary Studies with focuses in Advertising, Public Relations, Creative Writing and Interactive Media Design and anticipates graduating in May of 2020.

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