Taco Tuesday can't pass again with me missing it. Seriously, I always tell myself "next Tuesday I'll have taco's" & it NEVER happens. Until this week! And seriously, I think I need to make it a thing. A new, healthy taco weekly! Don't you? It will benefit you too! ;)
Forever ago at Red Lobster I had delicious lime chicken tacos. I was obsessed. I debated trying to make the copy cat recipe healthy or at healthier but I didn't have all the stuff. Pinterest lead me to this recipe from House of Yumm . Take a few minutes & check it out, she has some amazing looking dishes! I'll totally be making more of them!
Anyways, as we all know I'm not the best cook. I'm honestly pretty bad at cooking. So my chicken didn't come as pretty as hers but it was 100% delicious and filled my lime chicken taco craving! Oh & not to mention it was totally 80 Day Obsession approved!
For the "shell" I used the Low-In-Carb wraps. You can find them here!
I added a little lettuce, feta cheese & avocado to mine! I also toasted the shell in the oven for like 3 minutes! DELICIOUS!
Chili Lime Chicken. Perfect for tacos, salads, or any kind of bowl or meal prep dish.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 minutes
2 lbs chicken breasts
1/2 cup lime juice (use fresh)
zest of 2 limes
2 tablespoons extra virgin olive oil
1/4 cup cilantro roughly chopped
2 cloves garlic minced
1 tablespoon honey
1/2 teaspoon salt
1 teaspoon chili powder
Clean the chicken by removing fat, slice the chicken breasts in half lengthwise to make them thinner and easier to cook.
In a bowl combine the lime juice, lime zest, olive oil, cilantro, minced garlic, honey, salt, and chili powder. Stir to mix.
Add the chicken to the bowl and coat in the marinade. Cover and refrigerate for at least 2 hours to overnight.
Heat a large pan over medium heat. Remove the chicken from the marinade. Place in heated pan and allow to cook about 5-7 minutes on each side or until chicken is fully cooked through. Leave in the pan extra time to blacken if desired.
Remove the cooked chicken from the pan and set on cutting board to let rest for a couple of minutes before slicing.
Sugar: 4 g
Fat: 6 g
Carbohydrates: 5 g
Protein: 35 g