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Chicken and Salsa Tacos
Yield: 1 Meal
SALSA SHREDDED CHICKEN:
1 – 4 ounce chicken breast
1/4 teaspoon taco seasoning
1/4 cup salsa
2 SOFT CORN TORTILLAS
PREPARATION
1.
Preheat oven to 375˚F. Sprinkle taco seasoning on both sides of the chicken breast.
Top with salsa. Bake 20 minutes (or until the chicken reaches 165˚F internal temp).
Let rest 5 minutes. Shred using two forks or slice into strips. Gather shredded
chicken with any clinging salsa.
2.
Serve chicken with the corn tortillas. Top with vegetables and cheese if desired.
3.
Pack fresh melon chunks to enjoy on the side.
TACO TOPPINGS:
1 cup mixed salad greens
1/4 cup chopped peppers and onion
2 tablespoons shredded cheddar cheese
MIXED MELON
Find additional recipes at:
www.rubbermaid.com/balance
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