Soft Chicken Taco

Tacos can be served for lunch or dinner. This recipe uses fresh tomato salsa.

• Prep: 45 min
• Cook: 42 min
• Total: 1 hr 27 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Carb

Tags

• quick
• healthy
• savory
• classic
• kid-friendly

Ingredients

• 2 chicken breasts (thawed, skin and bone removed)
• 0.5 teaspoon vegetable oil
• 1 teaspoon garlic (finely chopped)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.67 tablespoon taco seasoning (or chili powder)
• 1 green bell pepper (sliced)
• 1 onion (medium, sliced)
• 4 soft tortillas (6-inch size)
• 0.25 head Romaine lettuce (sliced thin)
• 0.25 cup tomatoes (diced)
• 4 fresh tomato salsas
• 1 tablespoon parsley (chopped (or cilantro))

Instructions

1. In a large bowl, mix chicken, vegetable oil, garlic, salt, and pepper.
2. If using taco seasoning or chili powder, add that too.
3. Cover the bowl with plastic wrap, and place it in the refrigerator for about 30 minutes.
4. While the chicken is in the refrigerator, cook the green bell pepper and onion on a stovetop over medium heat until done (about 12 minutes).
5. Cook the chicken over medium heat.
6. Cook each side about 10 to 15 minutes.
7. Place chicken on a plate.
8. Let it cool for 5 minutes.
9. Cut the chicken into strips.
10. To make the tacos, put chicken on the soft tortilla first.
11. Add green bell pepper and onion strips next.
12. Top with Romaine lettuce, tomatoes, and fresh tomato salsa.
13. If using parsley or cilantro, add that too.

Notes

Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165°F, as measured by a food thermometer.

Nutrition (per serving)

• Calories: 173
• Protein: 16.7 g
• Carbohydrates: 19.8 g
• Fat: 3.2 g
• Fiber: 3.3 g
• Sodium: 200 mg
• Saturated Fat: 0.6 g
• Sugar: 3.4 g
• Cholesterol: 45 mg