Chicken Tacos (Bulk, Shredded)

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 61.0
  • Total Fat: 0.9 g
  • Cholesterol: 10.3 mg
  • Sodium: 52.6 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.1 g

View full nutritional breakdown of Chicken Tacos (Bulk, Shredded) calories by ingredient
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Introduction

This recipe is full of protein and healthy veggies! Serve on small corn, flour or wheat tortillas with cheese. A little avocado makes it even better! :) This recipe is full of protein and healthy veggies! Serve on small corn, flour or wheat tortillas with cheese. A little avocado makes it even better! :)
Number of Servings: 24

Ingredients

    6 Chicken Breast, no skin
    2 cup Del Monte Diced Tomatoes, drained
    2 cup Yellow Sweet Corn, Canned, drained
    3 cup Spinach, fresh
    2 cup Black Beans, washed & drained
    1 Yellow Onion
    1 Red Bell Pepper
    1 Orange Bell Pepper
    1 tablespoon Olive Oil

    To taste:
    Chili powder
    Cumin
    Garlic Powder
    Onion Powder
    Salt
    Pepper
    Cayenne Pepper
    Paprika

Tips

You don't have to use 6 chicken breasts, we just typically make these in bulk and use the leftovers to make casseroles, etc during the week. If you use less chicken you don't really need to adjust the other ingredients, the more veggies the better! :)


Directions

-Wash and trim chicken breasts
-Boil a pot of water and add salt to taste, then cut chicken breasts in half and add to water. Allow to boil for about 20 minutes or until fully cooked.
-Take chicken out and use a fork to shred the chicken
-Place chicken in a bowl and add Chili powder, Cumin, Garlic Powder, Onion Powder, Salt, Pepper, Cayenne Pepper, and Paprika. Mix until chicken is well-covered in spices.
-Dice onion and bell peppers. Saute onions in small pan until translucent.
-In a large pan (we use a wok) add shredded chicken, sauteed onions, bell peppers, diced tomatoes, black beans, and corn
-before serving, add spinach and allow it to wilt without becoming over-cooked

serve on small corn or flour tortillas with avocado, YUM :)

Serving Size: 12

Number of Servings: 24

Recipe submitted by SparkPeople user THINWITHTHENEW.

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