The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pulled Chicken Tacos with Slaw
Per Serving:
135 g pulled chicken (braised with salt and pepper)
100 g slaw (red and green cabbage, and green onions)
3 corn tortillas
100 g bean dip (black beans, oil, salt, pepper, cumin, nutritional yeast, lemon and lime juice
1/4 c cilantro/lime sauce* (cilantro, parsley, lemon and lime juice, oil, nutritional yeast, salt, pepper, garlic, green onion)
Equipment needed: Sautee pan large enough for the chicken and a mixing bowl for the slaw
*For cilantro free meals, parsley alone was used for the sauce
Start heating up your pan for the chicken and then in a mixing bowl, add the slaw and half of the seasoning sauce. Toss together and set aside.
Once your pan is hot, add the chicken and the remainder of the sauce, once the excess liquid has evaporated, pull the pan off of the heat. This will be a quick heating process and be careful, as there will be a lot of steam when the liquid from the chicken hits the hot pan.
Finish by evenly distributing the chicken and slaw over the tortillas. From start to finish this dinner takes less than 10 minutes. Enjoy.
After you have pulled the chicken from the heat you can warm your tortillas. I just microwaved for 30 seconds (for 1 serving, you may have to add more time to larger serving sizes, you don't want them to go for too long as they will become too soft from the steam), you can also warm them on a dry pan. Warming the tortillas helps them be more flexible and bring out more flavor. Once the tortillas are warm, evenly distribute the bean dip over them.
