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Chicken tacos

March 31, 2021

Print Recipe
Chicken tacos
high protein, diabetic friendly, heart healthy, kidney friendly, simple meals, 500 calories or less, gluten free
chicken tacos - Riverbend Health
Course Entrees
Cuisine Healthy Diabetic, Healthy Kidney
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 1 oz (1lb) chicken
  • 8 corn tortillas
  • 1 medium avocado
  • 4 cups mixed greens
  • 1 Tbsp olive oil
  • 1 oz cotija cheese
  • 1/2 cup salsa
  • 2 Tbsp sour cream
  • 1 oz red onion (chopped)
  • 1 tsp Mrs. Dash
  • 1/2 tsp salt
  • 2 bay leafs
  • 1 clove of garlic
Course Entrees
Cuisine Healthy Diabetic, Healthy Kidney
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 1 oz (1lb) chicken
  • 8 corn tortillas
  • 1 medium avocado
  • 4 cups mixed greens
  • 1 Tbsp olive oil
  • 1 oz cotija cheese
  • 1/2 cup salsa
  • 2 Tbsp sour cream
  • 1 oz red onion (chopped)
  • 1 tsp Mrs. Dash
  • 1/2 tsp salt
  • 2 bay leafs
  • 1 clove of garlic
chicken tacos - Riverbend Health
Instructions
  1. Cook the chicken first, boil 4 cups of water and add 1lb chicken (with bone and skin), ½ tsp salt, 1 tsp Mrs. Dash, garlic, and bay leaf for flavor
  2. Reduce heat to medium and cover with lid and cook for 45-60 minutes (or until meat is falling off the bone)
  3. Let chicken cool and separate bones and skin, toss away scraps
  4. Store chicken broth in airtight containers and freeze for up to 6 months
  5. Add 1 Tbsp olive oil to nonstick pan on medium temperature
  6. Add tortillas and cook until crispy
  7. Add 4oz chicken, 2 Tbsp avocado, onion, cotija cheese, and mixed greens to make tacos
  8. Sprinkle with sour cream and salsa
  9. Enjoy!
  10. Store leftover chicken in refrigerator for up to 4 days
Recipe Notes

Nutrition Facts:

Serves: 4
1 serving = 2 tacos
Calories: 350
Fat: 16g
Saturated fat: 4g
Sodium: 475mg
Potassium: 286mg
Carbohydrate: 29g
Fiber: 7g
Total sugars: 5g
Protein: 29g
Choices/Exchanges: 4 protein, 2 vegetable, 1 fat, 1 starch

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