Chicken Tacos

Spicy Soft Tacos

(This is quick and easy dinner or lunch)

by Connie Brown

2 pre-cooked Chicken Breasts, Cut into 1” cubes Or use 1 pint of home bottled chicken

3/4 C No Sodium added Chicken Broth

2 t Grape Seed Oil, or Olive Oil

1 Red Bell Pepper, seeded and sliced into strips

1 Green Bell Pepper, seeded and sliced into strips

1/2 Large Onion, thinly sliced

1 Clove Garlic, minced

1/2 tsp ground Cumin

1/4 tsp Chili Powder

8 (6”) Low Carb Tortillas Salsa

Place chicken chunks in a small bowl, cover with chicken broth and then set aside in the fridge. In a large pan, heat the oil over medium heat. Saute bell peppers and onions until the onions are clear. Add garlic, cook for 30 seconds. Add the chicken broth, the chicken, stir for 3-4 minutes until the broth evaporates. Add the cumin and chili powder and stir well. Cover and simmer while you warm the tortillas. You can heat them in the oven or the microwave. Fill each taco with the chicken mixture, top with salsa, cheese, lettuce and tomatoes and serve.

Makes 8 tacos. 270 Calories (30 gr of protein, 30 gr Carbs, 4 gr fat)