Facebook

Chicken and Vegetable Tacos

MerckEngage User Rating:

Rate this recipe

Chicken and Vegetable Tacos Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
432
Calories from Fat
144
% Daily Value
Total Fat
16g
25%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
62mg
21%
Sodium
474mg
20%
Total Carbohydrates
46g
15%
Dietary Fiber
5g
20%
Sugars
7g
Protein
28g
Calcium
124mg
12%

Number of servings: 4

Calories per serving: 432

Preparation time: 25 min

Total time: 25 min

Ingredients

Nonstick cooking spray

1 tsp olive oil

6 sliced green onions, tops included

12 cup chopped red bell pepper

2 cups frozen, whole-kernel corn

2 cups chopped zucchini

14 cup water

1 tsp onion powder

12 tsp chili powder

12 cup salsa

2 cups cooked chicken breast, diced

12 taco shells

12 cup shredded, reduced-fat mild cheddar cheese

2 chopped tomatoes

2 cups shredded lettuce

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add onions and red bell pepper. Sauté for 1 to 2 minutes.

2. Add corn, zucchini, and water. Cover. Cook for 3 to 4 minutes or until tender.

3. Add onion powder, chili powder, salsa, and chicken. Stir and cook for 2 to 3 minutes to heat through.

4. Fill the taco shells and top each with cheese, tomatoes, and lettuce.

Makes 4 servings.

Facebook Twitter Pinterest