Advertisement

Chicken Taco Bowls for Two

May/June 2013

Your rating: None Average: 2.6 (9 votes)

In this chicken taco bowl recipe we use the underside of a muffin tin as a mold to bake cute little taco bowls. Then we fill them up with a zesty chicken filling and taco fixings.


Chicken Taco Bowls for Two Recipe

Makes: 2 servings

Serving Size: 2 "bowls" each

Active Time:

Total Time:

Equipment: Muffin tin with 12 (1/2-cup) cups

Ingredients

  • 4 6-inch corn tortillas
  • Canola oil cooking spray
  • 6 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons canola oil
  • 1/2 cup prepared green salsa
  • 1/4 cup shredded sharp Cheddar cheese
  • 1/4 cup reduced-fat sour cream
  • 1/2 cup thinly sliced lettuce
  • 1 small tomato, chopped
  • 1 tablespoon sliced ripe black olives

Preparation

  1. Preheat oven to 375°F.
  2. Wrap tortillas in a barely damp, clean kitchen towel (or paper towel) and microwave on High until steamed, 30 to 45 seconds. Coat each side of the tortillas with cooking spray. Turn a 12-cup muffin tin upside down. Nestle each tortilla in the space between 4 cups to form a “bowl.” Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool.
  3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a medium skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring frequently, until the salsa is bubbling and the chicken is no longer pink in the middle, about 3 minutes more. Remove from the heat; cover to keep warm.
  4. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.

Tips & Notes

  • Tip: Warming tortillas prevents them from cracking and breaking. Here are three ways to warm your tortillas: In the oven: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. On the stove: Turn a gas or electric burner on high. Using tongs, slide one tortilla at a time over the burner for a few seconds, alternating sides, until it’s softened and beginning to char. Cover tortillas to keep warm. In the microwave: Wrap a stack of 8 tortillas in a barely damp, clean kitchen towel (or paper towel); microwave on High for 30 to 45 seconds.

Nutrition

Per serving: 404 calories; 21 g fat (7 g sat, 9 g mono); 74 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 26 g protein; 5 g fiber; 708 mg sodium; 430 mg potassium.

Nutrition Bonus: Vitamin A (37% daily value), Vitamin C (23% dv), Calcium (20% dv), Magnesium (16% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1/2 medium-fat, 1 1/2 fat


More From EatingWell

Recipe Categories

Main Ingredient
Chicken
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Holiday
Cinco de Mayo
Style/Theme
Kid-friendly
Type of Dish
Main dish, poultry
Ethnic/Regional
Mexican
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
2
Publication
May/June 2013
20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner