Time: 20 min.
Complexity: easily
Servings: 6

Pulled chicken is great for tacos, burritos, or sandwiches. To make it in minutes, use chicken medallions (sliced ​​chicken breast). Grill them on a baking sheet with vegetables in the oven using the broiler setting. Then, blend the vegetables into a sauce, and shred the chicken with two forks. Serve on warm tortillas.

Ingredients:

• 2 medium tomatoes, cut into quarters
• 2 jalapeño peppers, halved and seeded
• 1 medium white onion, cut into 8 wedges
• 1 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 2 tbsp. l. olive oil
• 1 teaspoon dried oregano
• 1 tsp chili powder
• 0.5 tsp ground cumin
• 450 g of chicken fillet medallions
• 12 wheat tortillas
• 2 limes
• 220 gr. tomato salsa, for filing
• 220 g sour cream
• 220 g crumbled cotija or feta cheese
• Fresh coriander leaves for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, jalapeno pepper, sweet pepper, salsa sauce, tortilla, oregano, chili seasoning, cumin, Cotija cheese, sour cream, cilantro

We recommend

Preparation:

Step 1
• Position the oven rack 12-15 cm below the heating element and preheat the oven to grill mode.
Step 2

• Filling for making tacos, burritos or sandwiches.

  
  Place the tomatoes, jalapeños, onions, and bell peppers on a baking sheet, drizzle with olive oil, sprinkle with oregano, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and toss to coat. Push the tomatoes and peppers to one side of the baking sheet. Place the chicken medallions flat on the other side and season with salt and pepper.
Step 3
• Grill for 5 minutes. Turn the chicken and vegetables over and return to the oven. Continue grilling until the chicken is cooked through and the vegetables are tender and browned, about 5 more minutes.
Step 4
• Wrap tortillas in paper towels and microwave for 30 seconds, remove, unwrap and place on a serving plate.
Step 5
• Shred the chicken. Place the roasted vegetables in a blender, adding any juices from the pan, and blend until smooth. Mix 1 cup of the sauce with the chicken. Squeeze with the juice of 1 lime. Transfer the remaining sauce to a bowl and serve.
Step 6
• Cut the lime into 8 wedges. Serve the chicken with warm tortillas, salsa, sour cream, crumbled cotija cheese, and lime wedges. Garnish with cilantro leaves.

Votes: 1