|Makes: 4 servings|
|Serving Size: 1 taco|
|Choices: Carbohydrate 0.5, Nonstarchy Vegetable 1, Lean Protein 2, Fat 2.5|
- Makes: 4 servings
- Serving Size: 1 taco
- Preparation Time: 20 minutes
- Cooking Time: 6 minutes
|1 1/2||tsp.||olive oil, divided|
|10||oz.||lower-sodium deli chicken breast, cut into 1/2-inch cubes|
|1||large||carrot, peeled and diced|
|3||scallions, thinly sliced|
|1/2||cup||diced zucchini, unpeeled|
|1||med.||yellow bell pepper, cored, seeded, and diced|
|4||corn tortillas (4-inch diameter)|
|2||Tbsp.||fresh lemon juice|
|1/4||tsp.||freshly ground black pepper|
- Add 1 tsp. of the olive oil to a large skillet. Add the chicken cubes and sauté for 3 to 4 minutes, until the chicken is lightly browned. Remove the chicken from the skillet; set aside. Add the remaining 1/2 tsp. oil to the skillet and sauté the carrots, scallions, zucchini, and bell pepper for 2 to 3 minutes, until crisp yet tender. Return the cooked chicken to the skillet and sauté 1 minute. Meanwhile, warm the tortillas.
- For the dressing, in a small bowl or measuring cup, whisk together the lemon juice, honey, and mustard. Add the oil in a thin stream, whisking to emulsify. Whisk in the salt and black pepper.
- Divide the mixture among the warmed tortillas. Drizzle each tortilla with the dressing and serve open-faced.