We absolutely love tacos in my house and have them almost every Tuesday!
I wanted a taco that combined a delicious taste but was also healthy, which is how these yummy tacos happened!
- Difficulty: Easy
- Prep Time: 5-8 minutes
- Cook Time: 20-30 minutes
- Yields: 4-6 Servings
- 1 lb Lean Ground Chicken Breast
- 2 tbsp Extra Virgin Olive Oil, more as needed
- 1 Zucchini
- ½ Red Bell Pepper
- 1 tbsp Cumin
- ½ tbsp Paprika
- 1 tbsp Chili Powder
- 1 tbsp Garlic Powder, more to taste
- ¼ cup Chicken Broth
- Salt and Pepper to taste
- Grain Free Tortillas
- Manchego (shredded) for serving
- Nonstick Frying Pan
- Taco Holders
-Chop zucchini and bell pepper.
-Pour olive oil in a pan and saute zucchini over medium-high heat until soft (about 5 minutes).
-Next, add in the bell pepper and continue sautéing until soft (about 5-8 minutes).
-In a separate pan, add more olive oil and begin to brown the chicken.
-Once the chicken is almost done cooking add in the cumin, paprika, chili powder, and garlic powder.
-After the chicken is fully cooked, incorporate sautéed vegetables into the pan.
-Then, add in the chicken broth and season with salt, pepper, and extra garlic powder if you would like.
-Using another frying pan, add a little bit of olive oil and heat up tortillas until they begin to brown on the outside (sprinkle with a small amount of salt when heating up the tortillas)
-Serve with warm tortillas, manchego cheese, and enjoy!