Chicken and Bean Tacos
Let your family assemble their own tacos so they can pick the toppings they like.
INGREDIENTS | SERVES 8
1 pound boneless, skinless chicken breasts
½ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon arrowroot
2 tablespoons olive oil
1 onion, chopped
1 yellow bell pepper, chopped
1 (15-ounce) can Great Northern beans, drained
1 cup Super Spicy Salsa (Chapter 12)
8 corn taco shells
2 cups shredded lettuce
1 cup grape tomatoes
½ cup sour cream
1 cup shredded Cheddar cheese
Heat oven to 350°F.
Cut chicken into 1″ cubes and sprinkle with salt, pepper, and arrowroot.
Heat olive oil in large skillet and add chicken. Cook and stir until almost cooked, about 4 minutes; remove from skillet.
Add onion and bell pepper to skillet; cook and stir 4–5 minutes, or until crisp-tender.
Return chicken to skillet along with beans and salsa; bring to a simmer. Simmer until chicken is cooked, about 3–5 minutes longer.
Meanwhile, heat taco shells as directed on package. When shells are hot, make tacos with chicken mixture, lettuce, tomatoes, sour cream, and cheese. Serve immediately.
PER SERVING Calories: 360 | Fat: 16g | Sodium: 360mg | Carbohydrates: 28g | Fiber: 5g | Protein: 26g
