Thai Chicken Tacos

INGREDIENTS:

~4-5oz boneless, skinless chicken breasts
~1 cup low-sodium chicken broth
~ 2 cloves garlic
~2tbsp fresh lime juice, divided
~2tbsp creamy all-natural unsalted peanut/almond butter
~1tbsp low-sodium soy or tamari sauce
~1/2 tsp ground ginger
~1tbsp red curry paste
~3 packets stevia, divided
~ 1 1/2 tbsp coconut flour
~1-2 Roma tomato, seeded and chopped
~1 cucumber, seeded and chopped
~1/2 cup chopped red onion
~1/4 cup chopped fresh mint
~1tbsp natural rice wine vinegar
~2 cups shredded red cabbage
~8 6-inch corn tortillas (optional)

INSTRUCTIONS:

1) Place chicken in a 4-to-6-qt slow cooker. In a blender, combine broth, garlic, 1tbsp lime juice, peanut butter, soy sauce, ginger, curry paste and 2 packets stevia; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6 to 7 hours, until chicken is tender.

2) Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove 1/2 cup broth mixture from slow cookerand transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth-flour mixture to slow cooker and whisk until smooth; cover.

3) Preheat oven to 350 degrees Farenheit. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15 to 20 minutes, until heated through.

4) Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.

5) Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 tbsp lim juice and 1 packet stevia; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, dividing evenly.

Nutrient breakdown per serving (2 tortillas, 1/2 cup cabbage, 2/3 cup chicken mixture, 6 tbsp tomato-cucumber mixure):
Calories: 397
Total Fat: 9g
Sat Fat: 2g
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1 g
Carbs: 39g
Fiber: 7g
Sugars: 5g
Protein: 42g
Sodium: 375mg
Cholesterol: 82mg

**Recipe courtesy of Clean Eating Magazine Page 50