Soft Chicken Tacos with Fresh Salsa

High in lean protein and packed with fresh vegetables, these tacos offer a satisfying, low-fat meal that keeps you energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (7 servings), not per serving.

• 2 chicken breasts, thawed, skin and bone removed · 716 kcal in the whole recipe
• 1/2 teaspoon vegetable oil · 18 kcal in the whole recipe
• 1 teaspoon garlic, finely chopped · 4 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 tablespoon taco seasoning or chili powder
• 1 green pepper, sliced · 28 kcal in the whole recipe
• 1 medium onion, sliced · 44 kcal in the whole recipe
• 4 soft tortillas (6-inch) · 355 kcal in the whole recipe
• 1/4 head Romaine lettuce, sliced thin · 14 kcal in the whole recipe
• 1/4 cup tomatoes, diced · 12 kcal in the whole recipe
• 4 tablespoons fresh tomato salsa · 19 kcal in the whole recipe
• 1 tablespoon fresh cilantro, chopped · 0 kcal in the whole recipe

Method

1. In a bowl, mix the chicken breasts with vegetable oil, garlic, salt, pepper, and taco seasoning. Cover and refrigerate to marinate for 30 minutes.

   

2. While the chicken marinates, cook the sliced green pepper and onion in a pan over medium heat until tender, about 12 minutes, then set aside.

   

3. In the same pan, cook the marinated chicken over medium heat for 10 to 15 minutes on each side until fully cooked. Let it rest for 5 minutes, then slice into thin strips.

   

4. Warm the tortillas, then assemble your tacos by layering the chicken strips, sautéed peppers and onions, shredded lettuce, diced tomatoes, fresh salsa, and cilantro.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.