Chicken
Pulled Chicken Lettuce Tacos
with cauliflower rice, and red cabbage slaw.
Prep Time: 20 minutes
Cook: 40 minutes
What you’ll need
- 2 skinless, boneless chicken breasts
- 2 cups shredded red cabbage
- 1 box cauliflower rice (or one head, riced)
- 1 head of bib lettuce
- 1, 12 oz can of tomato sauce
- 1/4 cup white vinegar
- 2 garlic cloves
For the spice blend:
- 1 tsp chili powder
- 1 tsp brown sugar
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
For the slaw dressing:
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1.5 tbsp pure maple syrup
- 1 garlic clove, minced
- 1/2 tsp kosher salt
- black pepper to taste
- Wash and dry the fresh produce. Cut off and discard the root end of the lettuce and separate the leaves. Rinse cauliflower rice and dry well. Set aside.
- Mix spice blend ingredients together and rub on the chicken breasts.
- Sear chicken. Heat 1 tbsp of olive oil in a non-stick pan. Sear spiced chicken for 5 minutes per side (note: it won't be fully cooked just yet). Place aside to rest.
- Boil sauce. In a pot, bring tomato sauce, one can of water, and vinegar to a boil. Once boiling, place well rested chicken in the pot and boil for 18 minutes, or until fully cooked through.
- Cook the cauliflower rice. in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Sauté 2 crushed garlic cloves until fragrant, about 30 seconds-1 minute. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.
- Mix dressing ingredients and toss with shredded cabbage. Set aside.
- Assemble your tacos. Use the lettuce leaves as your base (you may have extra), cauliflower rice, then chicken and finally the slaw.
