Heat 1 tbsp. olive oil over medium-high heat in a large skillet and let that get hot. Season the chicken with 1 1/2 tsp. salt and 1 1/2 tsp. pepper and place into the hot oil. Cook about 4-6 minutes per side, or until well-browned and cooked through.
While the chicken is cooking, make the two tasty sauces: a quick pico de gallo salsa and a creamy chipotle lime sauce.
￼For the pico de gallo, combine the diced tomatoes, diced red onion, finely chopped jalapeno, 2 tsp. lime juice, chopped cilantro, 1/2 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small mixing bowl and stir well. To let the flavors meld, pop the salsa in the fridge.
To make the chipotle lime sauce, in another small bowl, combine the greek yogurt, adobo sauce (from the chipotle in adobo sauce can), 1 tsp. lime juice, 1/4 tsp. salt, and almond milk and stir together until smooth.
Once the chicken’s cooked, remove from the pan, set on a cutting board, and dice into small, bite-size pieces. Then, return to the same pan.
Make the taco seasoning blend by combining 2 1/2 tsp. ground cumin, paprika, chili powder, powdered garlic, and granulated onion.
Heat the chicken back on medium-high heat, add 1 tbsp. of the seasoning blend, and cook for 1-2 minutes, stirring to coat well.
To assemble these delicious chicken tacos, grab a corn tortilla, fill it with the seasoned, diced chicken, then top it with the pico de gallo, followed by a light drizzle of the creamy chipotle lime sauce.
For clean diets, you can use chicken breast instead of chicken thighs and choose high quality, refined grain-free corn tortillas.
Amount Per Serving (2 g)
Calories 614Calories from Fat 380
% Daily Value*
Saturated Fat 10.8g54%
* Percent Daily Values are based on a 2000 calorie diet.