Lemon-Chicken Tacos
Per ServingLemon-Chicken Tacos |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1 taco | ||
| Calories | 280 | |
| Fat | 16 | g |
| Saturated Fat | 2.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 14 | g |
| Fiber | 2 | g |
| Sugars | 6 | g |
| Cholesterol | 40 | mg |
| Sodium | 560 | mg |
| Potassium | 450 | mg |
| Protein | 17 | g |
| Phosphorus | 220 | mg |
| 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
Ingredients
| 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) | |
| Dressing | ||
| 2 | Tbsp. | fresh lemon juice |
| 2 | tsp. | honey |
| 1 | tsp. | Dijon mustard |
| 1/4 | cup | olive oil |
| 1/8 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- 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.
