Mexican Chicken with Roasted Vegetables
by Leah Tiberghien · 9/16/2026
Prep: 5 min · Cook: 20 min
5.0 (1 rating)Log in to rate this recipe
Ingredients
- 1 package chicken breast
- water, enough to cover the chicken
- salt
- mushrooms, cut up
- carrots, cut up
- olive oil
- salt
- pepper
- garlic powder
- onion powder
- smoked paprika
- water, a little, for softening vegetables
- 1 package Siete taco seasoning packet
- water, for the seasoning packet
- rice, for serving
Steps
- Take one package of chicken breast and place them in a pot full of water that fully covers the breasts and add some salt.
- Bring to a boil and then turn it to low heat, cover it, and let it simmer for 12 to 18 minutes until the chicken reaches 165°F on the inside.
- Cut up mushrooms and carrots or whatever vegetables you like.
- Coat them in olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Cook them on medium to medium low heat on a pan, and if you want them extra soft add in a little bit of water.
- Once the chicken is fully cooked, grab two forks and shred it, or if you have a KitchenAid to shred it, you can use that as well.
- Put the shredded chicken in a pan with a Siete taco seasoning packet and add water to the seasoning packet, and let that seasoning cook into the chicken.
- Serve with rice.
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