4 Servings

20 minutes

Ingredients

1 ½ tsps. Extra Virgin Olive Oil

½ Yellow Onion (diced)

454 grams Extra Lean Ground Chicken

1 Orange Bell Pepper (medium chopped)

1 tbsp Taco Seasoning

1 Lime (juiced, plus extra for serving)

8 Corn Tortilla (small, warmed)

1 Avocado (medium, sliced)

¼ cup Cilantro

71 grams Pickled Red Onions

Directions

1. Heat the oil in a pan over medium heat. Add the onions and sauté for two to three minutes.
2. Add the chicken, breaking it up as it cooks. Cook for five to six minutes then add the bell pepper and taco seasoning. Stir and cook for another five minutes.
3. Once everything is cooked through, turn off the heat and add the lime juice.
4. To assemble, divide the chicken mixture between tortillas. Top with sliced avocado, cilantro, and pickled red onion. Enjoy!

Notes

Leftovers: Refrigerate the chicken in an airtight container for up to three days. Assemble

tacos just before serving.

Serving Size: One serving is equal to two tacos.

More Flavor: Add beans to the chicken mixture.

No Pickle Red Onions: Omit or use sliced red onion instead.

Nutrition

Amount per serving

Calories 433

Fat 21g

Carbs 41g

Fiber 7g

Sugar 3g

Protein 24g

Cholesterol 98mg

Sodium 493mg

Vitamin A 239IU

Vitamin C 94mg

Calcium 233mg

Iron 3mg