Monday, September 5, 2011

Verde Chicken Tacos

This is another favorite dish of Zack's, so it gets made quite a bit in our house. It's easy to throw together on a weeknight.

Here's what you'll need: 

1 lb boneless skinless chicken breast
1 jar of salsa verde
1/2 Tbsp Chili Powder
1/2 Tbsp Cumin
freshly ground black pepper
Kosher salt

Roma Tomato
Queso Fresco (or your favorite cheese)

Here's what you do:
Pre-heat your oven to 350 degrees F.

Trim the chicken breasts and add to a casserole dish. Rub with chili powder, cumin and some salt and pepper. We just eye-ball the S&P, probably about a 1/2 tsp of each.

Cover and bake chicken for about 20 minutes.

Remove from the oven and add the salsa verde.

Return to the oven and bake for another 15-20 minutes, or until your chicken reaches an internal temperature of 165 degrees F. 

While you're doing that, prep your toppings.

Seed the tomato and dice. Slice some avocado. Chop some lettuce.

Now, back to the chicken. Remove from the oven, and shred chicken. We have these handy-dandy Pampered Chef salad choppers, which we use to shred the chicken. If you don't have these, you can pull apart with a couple of forks, or just slice the chicken.

Serve immediately.


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