Easy Grilled Chicken Tacos

Dairy Free
Health score
16%
Easy Grilled Chicken Tacos
30 min.
4
383kcal

Suggestions


Are you looking for a quick and delicious meal that’s perfect for lunch or dinner? Look no further than these Easy Grilled Chicken Tacos! In just 30 minutes, you can whip up a flavorful dish that’s not only satisfying but also dairy-free, making it a great option for those with dietary restrictions.

Imagine tender, juicy grilled chicken seasoned to perfection, nestled in warm flour tortillas and topped with a zesty bean and salsa mixture. Each bite bursts with fresh flavors from the cilantro and lime juice, creating a delightful balance that will leave your taste buds dancing. This recipe serves four, making it ideal for a family meal or a casual gathering with friends.

With a caloric count of only 383 kcal per serving, these tacos are a guilt-free indulgence that won’t derail your healthy eating goals. Plus, the combination of protein from the chicken and fiber from the black beans ensures you’ll feel full and satisfied. Whether you’re a seasoned cook or a kitchen novice, this recipe is simple enough for anyone to master. So fire up the grill and get ready to enjoy a delicious meal that’s sure to impress!

Ingredients

  • 15 oz black beans rinsed drained progresso® canned
  • 6-inch flour tortilla soft for tacos & fajitas (; from 8.2-oz package old el paso®
  • tablespoons cilantro leaves fresh chopped
  • tablespoon juice of lime fresh
  • 0.3 cup salsa thick old el paso®
  •  chicken breast boneless skinless
  • tablespoon taco seasoning old el paso® (from 1-oz package)
  • tablespoon vegetable oil 

Equipment

  • sauce pan
  • grill
  • ziploc bags

Directions

  1. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and 1 tablespoon taco seasoning mix until smooth.
  2. Add chicken; seal bag. Shake until chicken is evenly coated.
  3. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  4. Let stand 5 minutes.
  5. Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until hot.
  6. Remove from heat; cover and keep warm.
  7. Cut chicken crosswise into strips. Divide chicken on half of each tortilla; top with bean mixture. Fold other half of tortilla over filling.

Nutrition Facts

Calories383kcal
Protein24.76%
Fat23.57%
Carbs51.67%

Properties

Glycemic Index
16.5
Glycemic Load
9.36
Inflammation Score
-6
Nutrition Score
19.646086806836%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:383.25kcal
19.16%
Fat:10.01g
15.4%
Saturated Fat:2.68g
16.72%
Carbohydrates:49.38g
16.46%
Net Carbohydrates:39.42g
14.33%
Sugar:3.23g
3.59%
Cholesterol:36.16mg
12.05%
Sodium:1108.1mg
48.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.66g
47.31%
Vitamin B3:9.45mg
47.27%
Selenium:33.04µg
47.2%
Fiber:9.96g
39.85%
Phosphorus:364.62mg
36.46%
Vitamin B1:0.5mg
33.03%
Folate:124.88µg
31.22%
Manganese:0.58mg
28.93%
Vitamin B6:0.56mg
27.85%
Iron:4.55mg
25.27%
Vitamin B2:0.36mg
21.24%
Potassium:672.82mg
19.22%
Magnesium:68.7mg
17.18%
Copper:0.3mg
14.87%
Calcium:134.36mg
13.44%
Vitamin K:12.24µg
11.66%
Vitamin B5:1.15mg
11.49%
Zinc:1.27mg
8.45%
Vitamin C:5.42mg
6.57%
Vitamin E:0.66mg
4.42%
Vitamin A:199.2IU
3.98%
Vitamin B12:0.11µg
1.88%