Chicken and Roasted Vegetable Tacos with Creamy Lime Sauce

Name: Chicken and Roasted Vegetable Tacos with Creamy Lime Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 servings
Cuisine: Tex-Mex
Ingredients: 5 ounce chicken breast (cut into 1/2-inch cubes); 1 tablespoon olive oil; 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.25 teaspoon garlic powder; 0.25 teaspoon salt; 0.125 teaspoon black pepper (ground); 0.5 red bell pepper (sliced into strips); 0.5 green bell pepper (sliced into strips); 0.25 yellow onion (sliced); 3 corn tortillas; 2 tablespoon plain Greek yogurt; 0.5 lime (juiced); 1 tablespoon fresh cilantro (chopped, for garnish)

Juicy seasoned chicken and tender roasted bell peppers with onions, piled into warm corn tortillas and drizzled with a bright, zesty lime crema.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 1
Cuisine: Tex-Mex
Difficulty: Easy
Cost: $3.93/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
Halal
High-Protein
High-Fiber

Ingredients

5 ounce chicken breast (cut into 1/2-inch cubes)
1 tablespoon olive oil
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.25 teaspoon garlic powder
0.25 teaspoon salt
0.125 teaspoon black pepper (ground)
0.5 red bell pepper (sliced into strips)
0.5 green bell pepper (sliced into strips)
0.25 yellow onion (sliced)
3 corn tortillas
2 tablespoon plain Greek yogurt
0.5 lime (juiced)
1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

Preheat oven to 400 degrees Fahrenheit (200°C).
Season chicken and vegetables: In a medium bowl, combine the 5 ounces cubed chicken breast, 1/2 each sliced red bell pepper, 1/2 each sliced green bell pepper, and 1/4 each sliced yellow onion. Drizzle with 1 tablespoon olive oil. Add 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until well coated.
Roast: Spread the chicken and vegetable mixture in a single layer on a small baking sheet. Roast for 18-20 minutes, or until the chicken is cooked through and vegetables are tender-crisp. Stir halfway through roasting.
Make lime crema: While chicken and vegetables roast, in a small bowl, whisk together 2 tablespoons plain Greek yogurt and juice from 1/2 each lime.
Warm tortillas: Lightly warm the 3 each corn tortillas according to package directions (e.g., microwave, dry skillet, or wrapped in foil in the oven).
Assemble and serve: Divide the roasted chicken and vegetables among the warm tortillas. Drizzle with the lime crema. Garnish with 1 tablespoon fresh cilantro, if desired. Serve immediately.

Notes

You can use flour tortillas instead of corn tortillas, but the recipe would no longer be Gluten-Free. Feel free to add a dash of hot sauce to the crema for extra heat.

Nutrition (per serving)

Calories: 561
Protein: 41 g
Carbohydrates: 56.8 g
Fat: 18.5 g
Fiber: 4.6 g
Sodium: 803 mg
Saturated Fat: 3 g
Sugar: 9.8 g
Cholesterol: 103 mg