Tuesday, June 14, 2011

Chicken Taco Bowls

Honestly, I'm not sure I realized we ate Mexican food this much until I started this blog. I think its a mixture of the facts that both my husband and I like spicy food, Mexican can be thrown together pretty quickly and I usually have all the necessary ingredients on hand.

On this day, I was driving home, planning to make chicken tacos for dinner. I was thinking about everything I had already eaten in the day and realized I needed to go easy on the carbs a bit. I didn't have any La Tortilla Factory tortillas on hand so I would need to limit my traditional tortilla intake. I decided to try to make a taco bowl so I could load up on the protein rich filling, but have less tortillas. It turned out great! And I think you'll like it too :)

Chicken Taco Bowls

6 small flour tortillas
nonstick cooking spray
1 Tbsp olive oil
2 chicken breasts, diced into small pieces
1 can diced tomatoes with green chilies
2 Tbsp taco seasoning
3 oz. Pepper jack cheese, shredded
Romaine lettuce, shredded
Reduced fat sour cream to taste

Preheat oven to 450 degrees. Spray the inside of 6 souffle ramikens with nonstick spray. Press one tortilla in each ramican. Spray tortilla with nonstick spray. Bake in oven for 10-12 minutes.

Meanwhile, preheat olive oil in skillet. Add chicken and cook on all sides until opaque. Add can of diced tomatoes with chilies and taco seasoning. Stir to thoroughly combine and allow to simmer lightly while tortilla bowls cook.

When bowls are finished, they should be lightly browned along the edges. Remove from oven and spoon chicken mixture evenly among taco bowls. Sprinkle chicken with pepper jack cheese. Return to oven for 1 minute to melt cheese.

Remove from oven and top with shredded lettuce and reduced fat sour cream.


Per bowl:
229 calories
8.5 g fat
20.4 g carbohydrate
1.9 g fiber
16.4 g protein

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