Step 1

In a large skillet, drizzle one tablespoon of olive oil. Heat the skillet over medium heat. Place the chicken breast into the skillet and cook for 5 minutes on each side.

Step 2

Pour in the chicken broth and cover with a lid to poach the chicken. Cook for 10-13 minutes, until a meat thermometer reads 165 degrees in the thickest part of the biggest chicken breast.

Step 3

Remove the chicken and place it on a cutting board. Reserve the remaining chicken broth in a small bowl.

Step 4

Drizzle the remaining olive oil and saute the onion and garlic.

Step 5

While the onion and garlic cook, shred the chicken using two forks to pull the meat apart.

Step 6

Add the chicken back to the skillet, the Rotel, taco seasoning and 2-3 tablespoons of the reserved chicken broth. Bring the taco meat to a simmer, adding additional chicken broth if more moisture is needed.

Step 7

Serve the tacos with sour cream, shredded cheese, cabbage, cilantro, lime juice, avocado and/or jalapenos.