Everything tastes better out of a bowl. Especially when that bowl is edible. Pile these taco salads high with veggies, creamy avocado, and taco-seasoned chicken for a healthy dinner – taco Tuesdays just got an upgrade.
Course: Main Course
Keyword: Chicken, Healthy, Taco
Author: The Healthy Toast
1can black beansrinsed
8whole wheat tortillas
Lettuce or spinach
Greek yogurt or sour cream
Preheat oven to 400.
Place chicken breasts in a large pot and pour in enough water to just cover the chicken. Pour in 2 Tbs taco seasoning.
Bring to a boil. Once boiling, reduce heat to a simmer and cover.
Simmer for about 10 minutes, or until the chicken is cooked through.
Remove chicken from pot and shred.
Pour water out of the pot then add shredded chicken back to the now empty pot.
Add last 2 Tbs of taco seasoning, garlic powder, and salsa into the pot. Stir well to coat the chicken then add in the can of rinsed beans.
Cook on medium-low for 10 minutes.
While the chicken and bean mixture is cooking, place a tortilla into each perfect tortilla bowl mold.
Place tortilla bowls in preheated oven for 8-10 minutes, depending on how crispy you want your shell.
Once tortillas are baked, remove from oven and fill each tortilla bowl with lettuce/spinach and a large spoonful of chicken and bean mixture. Add toppings of choice. Enjoy!
Nutrition per bowl (not including toppings): 380 calories, 9 g fat, 30 g carbohydrate, 5 g fiber, 35 g protein