3 skinless chicken breast, cooked and shredded
1 Roma tomato, diced small 1/2 of small jalapeno, diced
1/4 of small diced sweet onion
1 tsp of coconut oil or Coconut spray
2 tsp of garlic powder or use fresh
S&P to taste
In a skillet, add coconut spray or 1 tsp of coconut oil with veggies to sauteed on medium low. Once they are soft add the shredded chicken. Seasoned with garlic, salt and pepper and incorporate well.
For a faster method: you could use a half of can of Rotel with jalapenos. Or use already cut up mix pico de gallo which is a combination of diced tomatoes, jalapeños, and onion with cilantro.
Pollito is very versatile to use for different fuels. It’s an FP so you can use it in a Light S, Heavy S, E but not on deep S because of the onions and tomatoes, page 224 of plan book.
You can have it ready for the week and add on salads, on masa wonder tacos, on soups, on a sprouted bread to make a panini, etc.