Writing this recipe took a back seat last night as a box of Paleo in 28 books made a surprise appearance on my doorstep late yesterday afternoon. Let’s say I was could barely contain my excitement when I realized what was in the box and ripped it open! I spent hours pouring over the pages I had already wrote, read and proofed a million times. My hands slowly starting to stop shaking with each page. I could not be happier with this book or more excited to share it with all of you. Whether you are new to this lifestyle or are a Paleo veteran, this book has something for everyone – namely the 130 recipes all made with FIVE ingredients of less!
Don’t forget, you can pre-order Paleo in 28 on Amazon or Barnes and Noble!
One recipe, you won’t see in the book is this one for Shredded Chicken Tacos. The chicken in this recipe is moist and full of flavor, while the lettuce and Red Cabbage Slaw add an extra special crunch! Let Taco night commence!
- 1 pound chicken breast
- 11/2 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- ¾ teaspoon garlic salt
- 1½ teaspoon paprika
- 1½ teaspoon cumin
- ½ teaspoon salt
- 1 head romaine lettuce
- Red Cabbage Slaw
- Place the chicken breast in the slow cooker and cover with chicken broth
- Add chili powder, onion powder, garlic salt, paprika, cumin and salt
- Turn the slow cooker on and cook for 3-4 hours on high, or about 6-8 hours on low
- When chicken is thoroughly cooked, use two forks to pull apart
- Prepare the Red Cabbage Slaw by shredding the head of cabbage, using a sharp knife
- Add the lime juice and olive oil
- Chop cilantro and add to taste
- Finish with salt and pepper to taste
- Place the Red Cabbage Slaw into a lettuce leaf and top with chicken