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Grilled Chicken & Red Pepper Taco

Grilled Chicken & Red Pepper Taco recipe image
This Mexican main features Boneless, skinless chicken b, Bell peppers roasted pee, Celery, washed and sl. 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: 425.9
Description
This Mexican main features Boneless, skinless chicken b, Bell peppers roasted pee, Celery, washed and sl. 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
  • 2 Red Bell peppers roasted pee
  • 2 Stalks Celery, washed and sl
  • 1 medium Red onion, peeled and ch
  • 1/2 cups Cooked black beans (about 2
  • 1/4 cups Balsamic vinegar
  • 1/4 cups Oil
  • 1/4 cups Orange juice
  • 1/4 cups Lime juice
  • 2 cloves Garlic, peeled and mi
  • 1 teaspoons Ground coriander seed
  • 1/2 teaspoons Pepper
  • 1/2 teaspoons Salt
  • 1/4 cups Sour cream or non-fat yogurt
  • 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

Nutrition Facts

Servings 6

Amount Per Serving
Calories 425.9kcal
% Daily Value *
Total Fat 20.5g32%
Saturated Fat 4.5g23%
Cholesterol 5.3mg2%
Sodium 1991.8mg83%
Total Carbohydrate 51.2g18%
Dietary Fiber 8.5g34%
Sugars 5.8g
Protein 9.1g19%

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