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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
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.
2 pounds thick chicken cutlets
1 cup Tuscanini Tomato Sauce
1 teaspoon salt
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Onion Powder
guacamole, for serving
corn taco shells, for serving
1 bag purple cabbage
juice of 1 lime
2 tablespoons Gefen Olive Oil
salt, to taste
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.
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Can the chicken mixture be frozen once baked?