• Trim chicken breasts and slice each in half. The thinner they are, the quicker they cook. Season with salt and pepper on both sides.
• Using a medium pot, turn the stove on medium to high heat. Add oil, then the chicken to sear on either side for 2-3 minutes.
• Pour in salsa, reduce heat to low, then cover with a lid for 10 minutes.
• Remove chicken and transfer to a cutting board (or stand mixer to mix). Use two forks and shred. Add chicken back to the pot, toss, and it’s ready to go.

To Serve and Store:

• Serve over rice with cilantro, sliced jalapeño and avocado; add a side of sour cream or a dollop on top. Enjoy!
• Store in an airtight container in the fridge for up to 3-4 days.