Mexican · Lunch
Shredded Chicken Sandwich (High-Protein)
Shredded chicken breast simmered in a smoky chipotle-tomato sauce, piled into a toasted roll with black beans folded through for extra protein and fiber, then topped with pickled jalapeno, cotija cheese and cilantro. A Tex-Mex handheld built for a high-protein midday meal.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
68.4gProtein
16.8gFat
48.6gCarbs
9.8gSugar
11.2gFiber
1580mgSodium
146mgChol
5.9gSat Fat
1380mgPotassium
320mgCalcium
5.4mgIron
0.9mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince the garlic, thinly slice the onion, chop the chipotle in adobo, and measure the black beans, canned tomatoes into small bowls.
2
Poach
Place the chicken breast in a saucepan and cover with chicken stock; simmer over medium heat 12-14 minutes until it reaches 165F and is opaque throughout.
3
Rest
Lift the chicken onto a plate and let rest 5 minutes, then shred it into bite-sized strands using two forks.
4
Saute
Warm the olive oil in a skillet over medium heat and saute the onion and garlic 3-4 minutes until translucent and fragrant.
5
Simmer
Stir in the tomatoes, chipotle, and cumin; add the shredded chicken and black beans. Simmer over medium-low heat 6-8 minutes until the sauce thickens and clings to the chicken.
6
Toast
Split the sandwich roll and toast it cut-side down in a dry pan over medium heat 1-2 minutes until golden brown at the edges.
7
Build
Pile the chicken mixture onto the bottom half of the toasted roll, scatter over the cotija cheese, cilantro, and pickled jalapeno slices.
8
Plate
Close the sandwich with the top half of the roll and serve immediately while the filling is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 2/3 cup160g black beans, cooked and drained
- 4 tbsp60g chipotle in adobo
- 2/3 cup160g canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp ground cumin
- 2 tsp2 tsp olive oil
- 22 sandwich roll (2.1 oz, 60g)
- 2 oz56g cotija cheese
- 4 tbsp16g cilantro
- 8-10 pickled jalapeno slices
- 1 cup240ml chicken stock
