Cook shredded chicken breast by preferred method (crockpot, oven, or Instant Pot).

For tacos: Combine shredded chicken with diced onions and bell peppers.

Top with avocado slices, cilantro, and lime juice.

Serve on whole-grain tortillas or lettuce wraps.

For casserole: Mix cooked shredded chicken with black beans, corn, diced tomatoes, and Greek yogurt.

Sprinkle shredded cheese on top.

Bake at 375°F for 20 minutes until heated through.

For enhanced flavor, consider adding taco seasoning to the chicken while it cooks.

Leftovers are perfect for meal prep; use them in salads or wraps for lunches.

Don’t forget to pair your tacos with sides like Mexican street corn or a fresh salad for a complete meal!