This makes the perfect dinner for those busy summer nights! It’s simple, quick, fun, light, and most importantly, delicious. If you want to enjoy your time outside instead of being busy in the kitchen, this is the perfect recipe for you.
Preheat oven to 300 degrees Fahrenheit.
In a bowl, mix tomato sauce, coconut aminos, salt, garlic powder, and onion powder.
Place chicken in a 9×13-inch pan.
Pour sauce over chicken and cover tightly.
Bake for two hours or until chicken is soft and can be shredded with two forks.
In a bowl, mix cabbage salad ingredients.
Serve pulled chicken and red cabbage salad with guacamole in toasted corn taco shells.
Notes:
Cooked and shredded chicken can be frozen. Cool completely, store in an airtight container with some sauce. Thaw overnight in fridge and reheat gently before serving.
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Can the chicken mixture be frozen once baked?