Include in Print View:

Grilled Chicken And Red Pepper Taco

Grilled Chicken and Red Pepper Taco recipe image
This Mexican main features Boneless, skinless chicken b 1/4 c Orange juice, Bell peppers roasted pee 1/4 c Lime juice, Celery, washed and sl 2 Cloves garlic. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 176.6
Description
This Mexican main features Boneless, skinless chicken b 1/4 c Orange juice, Bell peppers roasted pee 1/4 c Lime juice, Celery, washed and sl 2 Cloves garlic. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 lbs Boneless, skinless chicken b
  • 1/4 cups Orange juice
  • 2 Red Bell peppers roasted pee
  • 1/4 cups Lime juice
  • 2 Stalks Celery, washed and sl
  • 2 cloves garlic, peeled and mi
  • 1 medium Red onion, peeled and ch
  • 1 teaspoons Ground coriander seed
  • 1/2 cups Cooked black beans (about 2
  • 1/2 teaspoons Pepper
  • 1/4 cups Balsamic vinegar
  • 1/4 cups Sour cream or non-fat yogurt
  • 1/4 cups Oil 6 (8-in) flour tortillas
Directions
  1. 1
    LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side. It makes sense to grill the peppers at the same time. Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and pour the dressing over the vegetables. Marinate the vegetables for 1 hour at room temperature. Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften. To serve, divide the chicken among the tortillas, placing it at the center of the tortilla. Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder. Serve immediately; the dish should be at room temperature
  2. 2
    Chopped cilantro leaves 1/2 ts Salt

Nutrition Facts

Servings 6

Amount Per Serving
Calories 176.6kcal
% Daily Value *
Total Fat 11.1g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 30.6mg2%
Total Carbohydrate 18.9g7%
Dietary Fiber 6.0g24%
Sugars 4.0g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 8in, about, baking, balsamic, beans, bell, black, boneless, broiling, celery, chicken, cloves, cooked, coriander, cream, flour, garlic, grilled, grilling, ground
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-and-red-pepper-taco/