Recipe by Odaiah Leeds

Styling and photography by

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.

 

Yield: 6–8 servings

 

Ingredients:

Chicken tacos:

2 lb. thick chicken cutlets

1 cup tomato sauce

1 cup coconut aminos

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

Guacamole for serving

Corn taco shells, toasted, for serving

 

Purple cabbage salad:

1 bag purple cabbage

Juice of 1 lime

2 tablespoons olive oil

Salt to taste

 

Directions:

Preheat oven to 300°F.

In a bowl, mix tomato sauce, coconut aminos, salt, garlic powder, and onion powder.

Place chicken in a 9”x13” pan.

Pour sauce over chicken and cover tightly.

Bake for 2 hours or until chicken is soft and could 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