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Low Carb Mexican Pulled Chicken

< 1 min read

This low-carb Mexican Pulled Chicken is spiced to perfection and versatile enough for any meal. Serve with lettuce cups or cauliflower rice!

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Prep Time

10 mins

Cook Time

35 mins

Meal Type

Dinner

Servings

2

Carbs

13.3 g

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Why you'll love this recipe:

  • Low carb and diabetes-friendly: Packed with flavour and nutrients, it’s a satisfying option that supports blood sugar balance.
  • Quick and easy: Just 10 minutes of prep and a hands-off cook time make this perfect for busy weeknights.
  • Versatile: Enjoy in lettuce cups, over cauliflower rice, or alongside a fresh salad.
  • Bursting with flavour: Spices like smoked paprika, cumin, and cinnamon create a rich, aromatic sauce.
  • Healthy and nutrient-rich: High in protein and provides 50% of your daily iron needs.

Key ingredients:

Chicken breasts: 

Lean protein to keep you full and energised.

Tomato passata: 

Adds a rich, tangy base while being naturally low in carbs.

Ground cumin and smoked paprika: 

Boosts flavour and brings a smoky, warm spice to the dish.

Garlic and onion: 

Classic aromatics that form the foundation of any great sauce.

Cinnamon: 

Cinnamon is high in antioxidants, which can help protect against disease, inflammation and aging.

More low carb breakfasts you'll love:

Low Carb Cajun Turkey with Gremolata
Low Carb Cajun Turkey with Gremolata
Low Carb Baked Chicken Drumsticks
Low Carb Baked Chicken Drumsticks
Low Carb Sausage Tray Bake
Low Carb Sausage Tray Bake

Low Carb Mexican Pulled Chicken

This spicy Mexican-inspired chicken will give you a fiesta in your mouth and provide you with a whopping 50% of your iron needs!
5 from 1 vote
Print Recipe Save Recipe Add to Shopping List
Prep Time 10 minutes
Cook Time 35 minutes
Meal Type Dinner
Cuisine Mexican
Servings 2
Dietary Dairy-free, Gluten-free, Keto

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp cumin, grounded
  • 1 tsp paprika, smoked
  • ½ tsp chilli powder
  • ½ tsp oregano, dried
  • ¼ tsp cinnamon, grounded
  • 2 chicken breasts
  • 1 cup tomato passata
  • ¼ cup chicken broth
  • salt and pepper to taste

Garnish

  • coriander, freshly chopped
  • lime wedges, for serving

COOK MODE

Instructions
 

  • Heat the olive oil in a large pan over medium heat.
  • Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
  • Add the cumin, smoked paprika, chilli powder, oregano and cinnamon, stirring until fragrant, for about 1 minute.
  • Add the chicken breasts to the pan, browning each side for 2-3 minutes.
  • Pour in the tomato passata and chicken broth, bringing the mixture to a simmer.
  • Cover the pan and reduce the heat to low. Cook until the chicken is tender, about 25-30 minutes.
  • Remove the chicken breasts from the pan and shred them using two forks.
  • Return the shredded chicken to the pan, stirring to coat with the sauce. Season with salt and pepper to taste.
  • Serve the pulled chicken garnished with fresh coriander and lime wedges.

Notes

Serve the pulled chicken in lettuce cups with guacamole, Mexican pickles and sour cream for an authentic low carb Mexican experience! 

Nutrition (per serve)

Net Carbs: 13.3gProtein: 40gFat: 13gFiber: 3.8gCalories: 330kcal

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