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Spicy Chicken Tacos with Pineapple Salsa

Spicy Chicken Tacos with Pineapple Salsa

INGREDIENTS: 

* 1 1/2 pounds chicken breast thinly sliced or pounded to 1/2 inch thickness
* 8 tortillas corn, 6-inch
Marinade-
* 3/4 teaspoon smoked paprika * 1 teaspoon chili powder ground
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 3/4 teaspoon kosher salt
* 1/2 teaspoon Pepper freshly ground
* 1/4 teaspoon oregano dried
* 1/4 teaspoon cayenne pepper ground, add more for spicier marinade
* 1 teaspoon honey
* 2 tablespoons lime juice plus zest of 1 lime
* 2 tablespoons olive oil
Pineapple Salsa-
* 1 cup pineapple diced, ¼ inch
* 1 cup tomato diced, ¼ inch
* 1/4 cup red onion finely diced
* 2 teaspoons jalapeño minced
* 2 tablespoons lime juice plus zest of 1 lime
* 1/2 cup cilantro chopped (optional) 


INSTRUCTIONS:

1. Add chicken to a large resealable plastic bag. 
2. Whisk all marinade ingredients together in a bowl, and then pour over chicken in plastic bag. Coat the chicken evenly with the marinade. Press out as much air as possible and seal. Allow marinating at room temperature for 20 minutes or up to 1 hour in the fridge. Meanwhile, make the salsa. 
3. Stir all salsa ingredients in a bowl. 
4. Heat a large nonstick skillet over medium-high heat. Add chicken to hot pan, cook for 5 minutes without moving. Flip the chicken over, lower the heat to medium and cook 4 to 6 minutes, or until chicken is no longer pink or internal temperature reaches 165°F. Remove pan to cutting board and allow to rest for 5 minutes. 
5. Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa, and any additional topping. Serve with lime wedges if desired. 

Enjoy!

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