Thursday, November 10, 2016

Easy Chicken Taco's!




These taco's are spectacularly good, incredibly easy to make and make AWESOME leftovers. In fact, the image above is from my lunch leftovers after making these for Taco Tuesday this week (which you'll see below).

And I promise....they were just as good for lunch 2 days later!  Find yourself with too much meat? Throw it in a freezer baggie and save the rest for a super quick meal you can defrost and throw together on those nights when time is not a luxury we have! AND, these are easily adaptable to make in the crockpot, which I've included in the directions below.

Did you try these out? Comment below and let me know what you thought!

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon onion powder
1 cup grape tomatoes, quartered
1/2 red onion, finely diced
1/4 cup cilantro (optional)
1 lime, juiced
8 to 12 (4-inch) corn tortillas
4 ounces queso fresco cheese or cotija cheese, crumbled
1 avocado, sliced
extra limes for garnish
1/4 cup chicken broth

Quick chipotle lime crema
3 tablespoons greek yogurt
3/4 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
juice of half a lime
zest of half a lime
1/8 teaspoon salt

Additional optional toppings 
Hot sauce of preference
Shredded lettuce
Jalapenos

Directions:

Preheat the oven to 375 degrees F.

Heat a large oven-safe skillet over medium-high heat. Season the chicken with the salt and pepper. Add the olive oil to the skillet and once it's hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes. In a bowl, combine the cumin, paprika, chili powders, garlic powder and onion power in a bowl. Set aside.

OPTIONAL CROCKPOT ADAPTATION- Toss chicken, spices and 1/4-1/3 cup chicken stock in the crockpot and cook on low for approximately 4 hours 

While the chicken is cooking, combine the diced onion, tomatoes and cilantro (optional) in a bowl with the juice of the lime. Add a sprinkle of salt and pepper. Set aside.

In another bowl, whisk together the yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

As soon as the chicken is finished cooking, add it to the bowl of your electric mixer, or a bowl that you can use a hand mixer with.  Turn the mixer on to low speed for a few seconds to break up the chicken. Add in the spices that you mixer before and mix the chicken on low speed for a full minute or two to completely shred it and mixx with the spices. Heat chicken broth in microwave and pour of shredded chicken. Toss well.  This helps to keep the chicken nice and moist.

Taco Tuesday Dinner!


If following the 21 day fix plan, Core De Force, Hammer & Chisel or any other Beachbody program that uses portion control containers, use these to measure out your portions. 2 corn tortilla's count for 1 yellow.

To assemble the tacos, place the chicken in a tortilla and top with the quick salsa, the crumbled cheese and a drizzle of the crema. Serve with avocado on the side or on top and a fresh squeeze of lime. I like to mash my avocado into a guac like consistency and top my taco's with it. 

Additional optional toppings 
Hot sauce of preference
Shredded lettuce
Jalapenos

21 Day Fix/Core De Force containers: 1 yellow, 1/4 green, 1 blue, 1 red

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