We really liked this. You could serve over rice but we ate it over cauliflower for a low WW point meal.
2 lbs boneless, skinless chicken thighs
¾ tsp kosher salt
3 med tomatoes, diced
¼ c. chipotle in adobo
¾ tsp cumin
¾ tsp garlic powder
¾ tsp black pepper
Boil the chicken with salt until cooked through, about 25 minutes. Let cool and shred. Put tomatoes, chipotle and onion in food processor. (Could use a can of diced tomatoes.) Spray large skillet with cooking spray and add tomato mixture. Cook until onion is golden, about 7 minutes. Add cumin, garlic powder and pepper. Add chicken and combine well. I served over cooked cauliflower.