2 Tbs extra-virgin olive oil or coconut oil
1/2 medium onion, sliced thin
3 cloves garlic, minced
boneless, skinless chicken thighs
1 cup salsa
Add oil, onion, and garlic to the skillet. Turn heat on medium-high and cook until onion is translucent.
Season chicken thighs with garlic powder, salt, and paprika to taste. Turn heat down to medium and add chicken to skillet. Brown on both sides.
Pour salsa into skillet, cover, and let simmer until chicken is cooked through.
Remove chicken from skillet and shred, returning shredded meat back into the skillet.
Serve in quesadillas, tacos, burritos, over rice, or on nachos.
We were desperate for something tasty to eat for dinner, but didn’t have any veggies, so Ashe and I ate this by itself with Mexican crumbling cheese on top. It would have been SO much better if we had an avocado to slice on top.